Carrot and Fennel Soup
Website
Source URL: www.101cookbooks.com
Cuisine: North American
Course: Soups and Stews
Reviews
1 reviews,
average rating 4.0 / 5
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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!