The New York Times has an extensive recipe collection that I’ve often used when looking for ideas for cooking. If you have a subscription to the Times, the recipe box feature is worth the price of a NYT subscription, and their newsletter, What to Cook This Week, is an extraordinary resource.
With cooler Fall temperatures setting in, this week I’ve begun to put more soups and stews into our meal-planning rotations. With some beautiful carrots and a fennel bulb in our CSA Share, this recipe for Carrot-and-Fennel Soup from Amanda Hesser was truly serendipitous.
I did make a modification by substituting 0% Greek Yogurt for Sour Cream which didn’t feel as if it impacted the texture or flavor.
- 2 TBSP unsalted butter
- 1 medium fennel bulb, trimmed and thinly sliced, fronds reserved
- 1 1/2 pounds carrots, peeled and thinly sliced
- 1 large garlic clove, thinly sliced
- 1 tsp salt (or to taste)
- 1/2 cup fresh orange juice
- 1/2 cup sour cream (I subbed in 0% Greek Yogurt)
- Freshly ground black pepper
- In a 3 quart heavy saucepan, over medium heat, melt the butter until foamy. Add the fennel slices and cook, stirring, until softened.
- Add the carrots and garlic and cook another minute.
- Pour in 6 cups of water and season with salt. Simmer, covered, until the carrots are very tender, about 20 minutes.
- Remove the soup from the heat and stir in the orange juice, sour cream and reserved fennel fronds. Use the back of a spoon to mash some of the carrots and fennel, but leave the soup chunky.
- Season with salt and pepper.
Noomers: full nutritional information on the NYT recipe website. Calories = 120 (for 1/6 of the recipe)