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)

  • 2 bulbs fennel, sliced thin
  • 1 Tbs olive oil
  • 4 lbs carrots, peeled and sliced
  • 6 cups vegetable stock
  • 6 cups water
  • ½ tsp white pepper
  • Salt, to taste, optional

Directions

  1. Sauté fennel in olive oil until transparent
  2. Combine fennel, carrots and vegetable stock in a large saucepot
  3. Bring to a boil. Reduce heat and simmer until carrots are tender
  4. Purée soup in a food processor or blender, working in batches
  5. Return purée to saucepot. Add water. Simmer until heated throughout. Stir in pepper and salt to taste, if desired. Simmer additional 30 minutes
  6. Ladle hot soup into hot jars leaving 1" headspace
  7. Wipe, lid and ring. Process for 50 minutes at 10 pounds pressure