I’ll keep this short and sweet. I’m making this recipe tonight from my Italian Cuisine book. The Creamy Carrot Fennel Soup is, well, it’s awesome. I happen to have a lot of carrots thanks to my CSA so BAM. Done. Decision made. If you don’t have my latest book, I’m going to be super nice and give you this recipe because it would be mean and nasty of me to eat this delicious soup without you, so I invite you to join me in the goodness that is Zuppa di finocchi e crema di carote!!!!If you want more of all the yumminess that you will find in my latest book, you’ll have to pick up a copy for yourself. If you DO have Everyday Paleo Around the World Italian Cuisine, please tell us in the comments what your favorite recipes are.
Now, go make some soup and as always, enjoy!
Zuppa di finocchi e crema di carote
4 large carrots, diced (about 3 cups)
1 large fennel bulb, diced (about 1 1/2 cups)
2 garlic cloves, halved
3 cups vegetable broth
1 cup full-fat coconut milk or heavy cream
Sea salt to taste
1/2 cup pine nuts, toasted
4 ounces pancetta, diced
Balsamic reduction (optional)
1. In a medium soup pot or saucepan, add the carrots, fennel, garlic, and vegetable broth. Bring to a simmer over medium-high heat.
2. Turn the heat to medium-low, and simmer the vegetables until tender, about 15-20 minutes.
3. Add the coconut milk or heavy cream, stir, and let simmer another 3-5 minutes.
4. Using a handheld immersion blender or food processor, blend the mixture until smooth. Season to taste with sea salt and keep warm.
5. Meanwhile, in a small skillet, cook the pancetta over medium-high heat until crispy.
6. To toast the pine nuts, place in a dry skillet and stir or shake the pan constantly over medium high heat until they start to brown. Remove quickly from the heat once browned in order not to burn.
7. Serve the soup topped with the toasted pine nuts, the crispy pancetta, and if desired a drizzle of balsamic reduction.
*To make balsamic reduction, place 1 cup of balsamic vinegar into a small saucepan. Bring the vinegar to a simmer over medium-high heat. Turn the heat down to medium-low, and simmer until the vinegar is reduced by half, whisking often during the process so that the vinegar does not burn. The outcome should be a syrup like consistency.