Carrot & Fennel Soup with Blood Orange Olive Oil
Servings 6 Ingredients 3 tbsp Delizia Extra Virgin Olive Oil2 medium fennel bulbs, trimmed, fronds reserved, thinly sliced2 1/4 pounds/36 oz. large carrots, thi
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Cooking tools:
- Stockpot
- Chef's knife
- Cutting board
- Stove
- Wooden spoon
- Measuring spoon
- Measuring cup
- Grater
- Serving bowl
Ingredients
- 3 tbsp Delizia Extra Virgin Olive Oil
- 2 medium fennel bulbs, trimmed, fronds reserved, thinly sliced
- 2 1/4 pounds/36 oz. large carrots, thickly sliced
- 2 large cloves garlic, thinly sliced
- 10 cups vegetable broth or chicken broth
- salt to taste
- 3 cups/12 oz. cooked wild rice
- 2 tbsp Delizia Blood Orange Olive Oil
- 5 tbsp orange juice
- freshly grated Parmesan cheese
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