One of the recipes I was looking forward the most to cook up was a carrot and fennel bisque from the Diabetes DTOUR Diet cookbook (pg 110). And I confess, WHY I wanted to make this soup was because I really, really wanted to buy a fennel bulb! Fennel is fast becoming one of my favorite new foods to play with! Its full of vitamin C and other good stuff, and it tastes delicious! I also love carrots... so a win-win for me!
Here's the recipe:
Carrot-Fennel Bisque
4 large carrots, halved lengh-wise [my carrots were more medium sized than big, so I used six]
1 large fennel bulb, trimmed, with fronds reserved and cut into slices
1 large onion, cut into wedges [again, my onions were small, so I just two]
1 clove garlic, minced
2 tablespoons canola oil
3 cups fat-free, reduced sodium chicken broth
1 can (12 oz) fat-free evaporated milk
1. Preheat the oven to 400 degrees. Coat a baking sheet with cooking spray. Place the carrots, fennel, onion and garlic on the baking sheet and drizzle with oil, turning veggies so they are coated. Roast for 45 minutes or until browned and very tender.
2. Combine the vegetables in a blender or food processor with 2 cups chicken broth. Blend or process until smooth.
3. Place the vegetable mixture in a saucepan with the milk and the remaining 1 cup broth. Heat over medium heat for 5 minutes, stirring occasionally, or until the flavors meld and the soup is hot. Ladle into bowls (should serve at least 4) and top each with the fennel fronds.
Now, I confess, I added garlic salt and parsley flakes when it was warming on the stove. My own touch!
The recipe is pretty simple - even for me... However, I must have been tired or something... because in making this dish I set off the smoke detector (twice) AND the blender broke on me and soup went everywhere! Not my best domestic diva moment! Dave tried to assist, but I promptly shooed him out of the kitchen - poor guy!
Despite the mess in the kitchen, I think it turned out pretty well... Dave actually gave me an eight out of ten (not sure how much of that was pity points, but I'll take it!)
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