Carrot Fennel Soup with Herb Pesto and Crème Fresh
-Peel and thinly slice 2 bunches of carrots.
-Chop 1 fennel bulb stems and all
-Chop 2 cloves of garlic and half a bunch of chives.
-Melt 2 TBS butter in a large saucepan over medium heat.
-Add the chopped carrots and fennel, the chives, the garlic and 1¼ tsp dill seed.
-Season with salt and pepper.
-Sauté 10 minutes and then add 4 cups chicken or vegetable broth.
-Bring to a boil, reduce heat and simmer for 30 minutes.
-Transfer to a blender and puree in batches (don’t fill the blender too full).
To make the pesto:
-Wash out your blender then add the following:
1 bunch stemmed and chopped cilantro or dill
The other half of the chives
2 TBS pine nuts
-Blend until smooth and add 2 TBS olive oil while the blender is still running.
-Season with salt and pepper.
To serve, ladle the soup into bowls.
-Divide the pesto evenly then spoon it into the soup.
-Put some crème fresh into each bowl too, then using the blade of a knife swirl the pesto and crème fresh into the soup.