Carrot Ginger Soup


3 Tablespoons unsalted butter, divided

2 Tablespoons of Extra Virgin Olive Oil

10 carrots, peeled and roughly diced

½ inch fresh ginger, peeled and roughly minced

 1 leek (light green and white parts only), diced and rinsed

1 fennel bulb (fronds reserved), diced

1 small yellow onion, roughly diced

1 large clove garlic, roughly chopped

1 bay leaf

4 1/2 cups chicken stock



¼ cup crème fraiche

2 oz pancetta or bacon cooked until crisp

  1. In a large heavy bottomed soup pan (enameled preferred) heat 2 Tablespoons of the butter and olive oil over medium heat.  When melted add in the carrots, ginger, leek, fennel bulb, onion and garlic.  Season with salt and pepper and sauté for approximately 7 minutes until the veggies are softened but not browned.
  2. Add in the chicken stock.  The stock should just cover the vegetables by about ¼ inch.  Add the bay leave and bring to a simmer.  Cook for 25 to 30 minutes until all vegetables are cooked through and softened. 
  3. Let mixture cool slightly and remove the bay leaf.   Add in the final Tablespoon of butter and puree in batches in a blender or food processor with a strong motor.  The better the motor the smoother a consistency you can achieve.  Taste and add salt and pepper to each batch.  Can be refrigerated for up to 2 days.
  4. To serve place the reheated soup in a bowl and top with a dollop of crème fraiche, the reserved fennel fronds, and crumbled pancetta or bacon.

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