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Soup for April 19
Carrot Fennel Soup
Serves: 24-30
5 Bunches of carrots
5 onions
5 Fennel bulbs
Olive oil
5 Cartons of vegetable broth
Fennel tops
Directions: Chop up onions, fennel bulb, and carrots into bite size pieces and sauté in olive oil until they start to get tender. Add brother and bring to a boil, then reduce heat and simmer until vegetables are fully cooked. Serve hot with springs of fennel fronds as a garnish. Recipe from Rachel Bolus of Simple Gifts Farm in Amherst.