• Ingredients: 13
  • Serves: 8

Carrot, fennel, and orange soup with fresh chervil leaves or fennel fronds.

Ingredients

  • Garnish: 1 tbsp. fresh chervil leaves or fennel fronds

For dressing

  • 5 tbsps. fresh lime juice
  • 3/4 cup olive oil
  • 6 tbsps. chopped fresh cilantro
  • 1 1/2 tbsps. minced, seeded jalepeño chili
  • 1 tablspoon ground cumin

For salad

  • 24 large tortilla chips
  • Additional chopped fresh cilantro

For the wilted spinach

Rice Fritters

Rice Fritters

  • 4 cups peeled jicama, cut into matchstick-size pcs.
  • 3 cups pea sprouts

Directions

  1. Step 1 In a 3-quart heavy saucepan cook fennel bulb in butter over moderate heat, stirring, until softened and beginning to turn golden.
  2. Step 2 Add carrots and garlic and cook, stirring, 1 minute. Add water and salt and simmer, covered, 20 minutes, or until carrots are very tender.
  3. Step 3 In a blender purée mixture in batches with orange juice, sour cream, and salt and pepper to taste until smooth, transferring to another heavy saucepan.

    For this step you will need

Nutrition information

Calories 130 Carbohydrates 18 g (6%)
Fat 6 g (10%) Protein 2 g (5%)
Saturated Fat 4 g (18%) Sodium 524 mg (22%)
Polyunsaturated Fat 0 g Fiber 6 g (23%)
Monounsaturated Fat 1 g Cholesterol 15 mg (5%)