Carrot and fennel soup from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 148) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • feucht22 on January 30, 2012

    Be light with the OJ right away and add more to taste. Could benefit from using vegetable stock vs. water.

  • Delys77 on October 31, 2011

    This is a pretty good soup, especially considering it is water based. The sour cream and the orange are nice edition, but it does need to sit a bit as the flavour is flat if you eat it straight out of the gate. Could be a bit more orangey.

  • DKennedy on February 15, 2011

    Very nice soup. the orange juice really makes it come together.

  • PrincessK on February 07, 2011

    page 151-152

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