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Home Carmelizing Brown Sugar With Orange

Root Veggie Soup With Curry Croutons Recipe

Ingredients

How to make it

  • Cut off and discard upper stalks of fennel, snipping and reserving feathery leaves for garnish. Remove any wilted outer layers of fennel and discard; remove core. Finely chop remaining fennel; set aside.
  • In a large saucepan cook onion and garlic in hot cooking oil about 5 min. or until onions are tender. Carefully add chopped fennel, broth, turnip, potato, carrot, and white pepper. Bring to boiling; reduce heat. Cover and simmer for 30 min. Cool slightly.
  • Meanwhile, for curry croutons, in a medium bowl combine olive oil and curry powder. Add the torn bread pieces; toss until coated. Spread bread pieces in a single layer in a 15x10x1 inch baking pan. Bake at 350F for 20 min. until croutons begin to brown, stirring once.
  • Place 1/3 of the vegetable mixture in a blender container or food processor bowl. Cover and blend or process until smooth; pour into a medium bowl. Repeat twice with remaining mixture. Return all to sauce pan. Stir in beans and half and half ; heat through. Season to taste with salt.
  • To serve, ladle soup into four soup bowl. If desired, float a few of the curry croutons on each serving. Garnish with snipped fennel leaves... Enjoy....

Reviews & Comments 1

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    " It was excellent "
    snowcat17 ate it and said...
    Wow!!! What a wonderful combo of flavors.. I usually book and save my recipes, then plan my menu accordingly, This will be a permanent menu item HIGH FIVE FORKS!!!!
    Was this review helpful? Yes Flag

The Cook

carmenbigred Columbia, SC

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