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)

Tags:

Single Review Display

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!

(0) comment (1) useful  

Showing page 1 of 1 pages

| all recipes |

Login or register to add your own review of this recipe.