Ingredients
- 2 fennel bulbs, fronds removed, quartered (Reserve a few of the fronds for garnish.)
- 1 pound pound carrots, peeled and quartered
- 1 apple, quartered (I used a Fiji because that’s what I had.)
- 1/2 red onion, quartered
- 3-4 garlic cloves, peeled
- 1 stalk rosemary, broken in half
- 1/2 red onion, minced
- 3-4 celery stalks, minced
- 3-4 garlic cloves, minced
- 1 tsp tomato paste
- 1/4 tsp ground coriander
- 1/4 tsp cumin
- pinch or two cayenne
- 4 cups homemade or good quality chicken stock
- 1/2 cup heavy cream
- olive oil
- salt and pepper
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