Baked Whole Wheat Breakfast Quesadilla
Baked Whole Wheat Breakfast Quesadilla might be just the hor d'oeuvre you are searching for. This recipe
Eat for Eight Bucks: Roasted Carrot Fennel Soup Recipe
Ingredients
- 1 large fennel bulb (about 1 pound), thinly sliced (fronds reserved)
- 1 pound carrots, peeled and quartered lengthwise
- 1 medium Spanish onion, quartered
- 2 teaspoons sugar
- 2 teaspoons kosher salt
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/4 cup white wine
- 1 quart vegetable stock
- 1/2 cup heavy whipping cream
- Freshly ground black pepper
Instructions
Eat for Eight Bucks: Roasted Carrot-Fennel Soup Recipe serves 4 original recipe by Serious Eats.
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