Carrot Soup
The light creamy texture of this soup is a truly delectable experience to relish. Augment the soup's hearty flavor by sprinkling pieces of fresh fennel and brow
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Cooking tools:
- Stove
- Pot
- Skillet
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Peeler
- Paper towel
- Ladle
- Serving bowl
Ingredients
- 1/4 pound bacon, cut into 1/4-inch strips
- 4 tablespoons extra virgin olive oil
- 1 white onion, chopped
- 8 garlic cloves, thickly sliced
- 2 pounds carrots, peeled and cut into 1/2-inch strips
- 1/2 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes
- 1/2 cup sherry, Port or Marsala
- 3/4 cup sour cream
- 6 small bunches fresh fennel, cut into small pieces, used as garnish
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