This soup is just as delicious without pureeing, but the flavor of the carrot is stronger if you puree it.
2 TBSP butter
2 spring onions, sliced
1 spring fresh thyme
1 lb fresh carrots, thinly sliced
1 fennel bulb, thinly sliced
1 tsp salt
3 cups chicken or vegetable stock
Melt the butter in a heavy pot over medium low heat. Add onions and thyme, and cook until tender, about 10 minutes. Add the carrots and fennel and season with salt. Cook for 5 minutes. Add the stock, bring to a boil, lower the heat and simmer until the carrots and fennel are tender, about 30 minutes. When done, remove spring of thyme, season with more salt if needed. Puree, in batches if needed.
Each week our CSA gets recipes along with their shares. Here we've collected all the recipes from previous years.