Carrot, Parsnip, and Fennel Soup

Can you tell I had leftovers from Thanksgiving? Fortunately I found this great recipe from Mostly Foodstuffs that called for all of them, and not much else! Here’s what you do:

– Chop up the veggies:
— ~1 fennel bulb
— ~2 parsnips
— ~1lb of carrots
— 1 shallot (or a clove of garlic and a leek, which is what they actually call for)

– Melt a couple tablespoons of butter (or oil) in a big pot over med-high heat
– Toss in all the veggies and stir occasionally for a couple minutes until they start to caramelize/brown
– Pour in half a cup of white wine and give it a minute

– Pour in about 6 cups of broth (or whatever you need to cover the veggies) I ended up using some weird tomato-chicken bouillon that I have no idea how got into my cabinet, but it turned out ok… They suggest veggie stock, and I would probably recommend that…

– Bring to boil, then cover and simmer on low for ~half an hour
– Immersion blend
– Add salt and pepper and any other seasonings
– Serve!