Carrot and Fennel Soup

Page: www.101cookbooks.com/archives/carrot-and-fennel-soup-recipe.html

Cuisine: North American | Course Type: Soups and Stews

(1 review)

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Recipe Reviews

Very tasty, relatively simple, and it makes about 4 quarts of soup. The recipes calls for 10 cups of stock. I used five cups of stock and 5 cups of water. I made the soup a day ahead. When I reheated it, I threw in some shredded kale leaves. To serve, I topped it with a fried egg and grated Parmesan cheese. Delicious!

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