Famous Recipes - Cream Carrot and Fennel Soup

Cream Carrot and Fennel Soup

1 bulb fennel, trimmed and chopped 2 shallots, peeled and chopped 1 tbs vegetable oil 4 cups fat free chicken broth 1 lb carrots, peeled and chopped 1/4 cup half and half salt and cracked black pepper to taste

In saucepot over medium high heat, cook fennel and shallots in vegetable oil, 3min, or until softened, stirring occasionally. Stir in chicken broth and carrots. Bring to a boil; reduce heat and simmer 10min, or until tender. In bowl of food processopr or blender, puree mixture 2min, or until smooth. Return pureed mixtur to saucepot; stir in half and half. Heat 2min more, or until warmed through. Season soup with salt and cracked black black pepper to taste, if desired

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