INGREDIENTS
1 lb carrots [cleaned and cut into 1 inch pieces]
2 medium apples [peeled, cored and cut into 16 wedges]
1 small - medium fennel bulb [white part only, cut into wedges]
Olive oil
1 garlic clove [finely minced]
1 tablespoon ginger [grated]
kosher salt
3 1/2 cups chicken or vegetable broth
1. Preheat oven to 400
2. Place carrots, apples, fennel on backing sheet and drizzle with olive oil. Make sure to coat pieces evenly with oil. Bake in oven for 45 - 60 minutes. Carrots should be somewhat firm, but apple and fennel will be soft.
3. Remove carrots, apple and fennel from the oven and put in large saucepan. Add garlic and ginger and a large pinch of salt. Pour in chicken stock and bring to a boil for 15 minutes. Transfer soup to a blender, in batches, and puree until smooth. Be very careful blending hot fluids. Add more chicken stock to soup for desired consistency.
5. Ladle into bowels and garnish with dried cranberries, crumbled goat cheese, and walnuts.
Serves 4
This is a "FARM FRESH TO YOU" recipe from the Nov. 5-9 2012 news letter.
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