Sweet and fragrant soup with carrots and light tortillas for dipping. Very useful and also tasty soup is a great option to diversify your diet.
- carrots - 1 kg. (peeled and chopped)
- fennel bulbs - 2 pcs. (cropped and chopped)
- onion - 1 pc. (sliced)
- olive oil - for spraying
- garlic - 2 tooth. (crude)
- vegetable broth - 1.6 l.
- fat cream - 100 ml. (for submission)
Fennel Carrot Soup
300 g chicken stock
2 medium carrots
1 onion fennel
1/2 small onion
2 cloves of garlic
a few twigs of thyme
1/4 tsp fennel seed
4 tbsp olive oil
First, tear off and set aside the green fennel - you will need it later - and remove the stems. Cut the remaining fennel into rings, cut the carrots lengthwise into quarters, roughly chop the onion into several pieces, add the garlic and thyme and put all the vegetables in a bowl. Pour 2 tbsp. olive oil, season with salt and black pepper, mix well, spread evenly on a baking sheet and place in the oven, heated to 220 degrees. In the next 35-40 minutes you can go about your own business (but if you want to, take a peek into the oven a couple of times and turn the vegetables on a baking sheet).
When the vegetables are softened, mash them in portions of the blender, adding the broth, and when done, pour the contents of the blender into a small saucepan and set it on fire. Let the soup boil for several minutes, and meanwhile crush the fennel seeds in a mortar and pour the remaining olive oil. After pouring the soup on plates, sprinkle it with oil and fennel seeds and garnish with fennel greens and, if desired, soft goat cheese or cream.
Preheat the oven to 190 degrees. Put carrots, fennel and onions in a ceramic pan and mix with two tablespoons of olive oil. Bake for 20 minutes, then add the garlic. Mix everything thoroughly and return to the oven for another 20 minutes, until the vegetables are soft and browned. Peel the garlic.
Put the fried vegetables in a large pot with vegetable broth and bring to a boil. Simmer for 15 minutes, then grind everything well with a blender until you get a smooth and smooth mash.
Now we’ll make tortillas to dunk them in our carrot soup. Fry the fennel seeds in a dry frying pan for 30 seconds until the aroma appears. Crush roughly with a mortar and pestle, then pour in a bowl of flour and 0.5 teaspoon of salt. Dissolve yeast and sugar in 100 ml. hot water (not very hot, you should calmly endure touching it with your hands), then add it to a mixture of flour with butter and 60-75 ml. hot water and mix until you get a soft and beautiful dough. Knead for 5 minutes.
Transfer the dough into a greased dish, cover with an oiled film and set aside to rise in a warm place for 30 minutes. Then with oiled hands, divide the dough into 8 approximately equal parts and roll each into a thin oval. Make sure that the cakes do not stick together.
Heat the grill pan when it becomes hot, put the cakes in pairs and cook for two minutes on each side. Until they become fried and rise. Cover the prepared cakes with a kitchen towel while cooking the rest, so that they remain warm.
Gently warm the soup and serve it, garnished with cream, sprinkled with dill paths, along with hot cakes. Sprinkle a little olive oil over the soup if you want.