BakingMaggie's Notes:
Expand1 tablespoon butter Ask a question about this ingredient
1 tablespoon extra virgin olive oil Ask a question about this ingredient
1 clove garlic, peeled Ask a question about this ingredient
1 small onion, peeled and diced Ask a question about this ingredient
1 rib celery, diced Ask a question about this ingredient
1 bulb fennel, chopped (fronds reserved) Ask a question about this ingredient
1 1/2 pound carrots, peeled and coarsely chopped Ask a question about this ingredient
1 tablespoon fresh ginger, peeled and chopped Ask a question about this ingredient
4 cups chicken or vegetable stock Ask a question about this ingredient
1/2 teaspoon ground coriander Ask a question about this ingredient
1/2 teaspoon ground ginger Ask a question about this ingredient
1/4 cup honey Ask a question about this ingredient
3/4 cups half & half Ask a question about this ingredient
kosher salt Ask a question about this ingredient
freshly ground pepper Ask a question about this ingredient
pinches crushed red pepper Ask a question about this ingredient
Heat butter and olive oil in a large heavy-bottomed soup pot.
Ask a question about this stepAdd garlic, onion, celery, fennel, carrots and ginger. Saute for 10 minutes, stirring frequently.
Ask a question about this stepAdd stock, bring to a boil, then cover and lower heat to a gentle simmer. Let simmer for 30 minutes, until all vegetables are soft and tender.
Ask a question about this stepRemove from the heat. Add coriander, ginger, crushed red pepper and honey. Let cool slightly.
Ask a question about this stepPuree soup in batches in a regular blender until very smooth. Return to pot.
Ask a question about this stepAdd half & half, and season to taste with freshly ground black pepper and kosher salt.
Ask a question about this stepServe in bowls or mugs with a garnish of chopped fennel frond.
Ask a question about this step
Ken is an award-winning executive chef and owner of seven Boston area restaurants: Clio, Toro, Uni, Coppa, KO Prime, La Verdad and Earth.
