Print

Carrot and Fennel Soup

Yield: 9 x half-litre (US pint) jars

Course Soup
Cuisine American
Prep Time 25 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 45 minutes
Yield 9 half-litre (US pint) jars
Calories 48 kcal

Ingredients

Metric - US Customary

Instructions

  1. Wash carrots. Peel, wash again, slice and set aside.
  2. Regular pot: Heat oil, sauté fennel in the pot till translucent. Add prepared carrots and 1 litre (4 cups / 32 oz of vegetable broth). Simmer under carrots are quite soft -- about 30 minutes. OR
  3. Pressure cooker: Heat oil, sauté fennel in the pot till translucent. Add prepared carrots and 1 litre (4 cups / 32 oz of vegetable broth). Cook on high pressure for 15 minutes. (Use a pressure cooker at least 8 litres (quarts) in capacity. If you double the recipe, you'll either need to do this step in two rounds, or have a much bigger pressure cooker such as a Presto or All-American 16 quart pressure canner.)
  4. Let the mixture cool a bit until it is safe to work with.
  5. Purée in blender.
  6. Put mixture back in pot.
  7. Add the remaining 2 litres (8 cups / 64 oz ) of stock.
  8. Bring back to a boil, simmer on low for 20 to 30 minutes.
  9. Adjust flavouring with some or all of the suggested flavourings above.
  10. Put into jars.
  11. Leave 3 cm (1 inch) headspace, regardless of jar size.
  12. Wipe rims, apply lids, set in pressure canner.
  13. Process pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
  14. Process time: Half-litres (pints) 40 minutes; litres (quarts) 50 minutes