Kumquat-Carrot Puree with Toasted Fennel Seeds

Name: Kumquat-Carrot Puree with Toasted Fennel Seeds
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Yield: 4 servings
Cuisine: AMERICAN
Ingredients: 2 tsp. fennel seeds; 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter; 1 small yellow onion, chopped; 2 garlic cloves, minced; 1 cup unpeeled kumquats, chopped, plus kumquat slices for garnish; 2 lb. (1 kg) carrots, peeled and thinly sliced; 5 cups (40 fl. oz./1.25 l) chicken broth; Salt and freshly ground pepper

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Take advantage of kumquats’ brief season by preparing this soup that’s the bright color of sunshine. Packed with flavor, kumquats shouldn't be peeled, as the sweetness of the peel balances the flesh's tartness.

Prep Time 15 minutes

Cook Time 70 minutes

Servings 4

Ingredients

2 tsp. fennel seeds
4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter
1 small yellow onion, chopped
2 garlic cloves, minced
1 cup unpeeled kumquats, chopped, plus kumquat slices for garnish
2 lb. (1 kg) carrots, peeled and thinly sliced
5 cups (40 fl. oz./1.25 l) chicken broth
Salt and freshly ground pepper

Directions

In a small fry pan over medium heat, toast the fennel seeds just until fragrant, about 3 minutes. Transfer to a spice grinder and grind finely.

In a large, heavy pot over medium-high heat, melt the butter. Add the onion and garlic and sauté until translucent, about 5 minutes. Add the kumquats and carrots and sauté for 10 minutes. Add the broth and bring to a boil. Reduce the heat to low and simmer, uncovered, until the carrots and kumquats are very soft, 35 to 40 minutes. Remove from the heat and let cool slightly.

Working in batches, puree the soup in a blender. Return the soup to the pot and stir in the ground fennel. Season with salt and pepper and serve, garnished with kumquat slices. Serves 4.

Adapted from Williams-Sonoma Soup of the Day, by Kate McMillan (Weldon Owen, 2011)

Kumquat-Carrot Puree with Toasted Fennel Seeds

Ingredients

Directions

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