Carrot-Fennel Soup
This has a very interesting and subtle flavor. You can vary the amount of carrot and fennel to adjust the flavor.
Ingredients (7 quarts)
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2 bulbs fennel, sliced thin
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1 Tbs olive oil
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4 lbs carrots, peeled and sliced
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6 cups vegetable stock
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6 cups water
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½ tsp white pepper
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Salt, to taste, optional
Directions
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Sauté fennel in olive oil until transparent
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Combine fennel, carrots and vegetable stock in a large saucepot
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Bring to a boil. Reduce heat and simmer until carrots are tender
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Purée soup in a food processor or blender, working in batches
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Return purée to saucepot. Add water. Simmer until heated throughout. Stir in pepper and salt to taste, if desired. Simmer additional 30 minutes
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Ladle hot soup into hot jars leaving 1" headspace
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Wipe, lid and ring. Process for 50 minutes at 10 pounds pressure