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CREAM OF CARROT FENNEL SOUP
1 pound of FRESH carrots, chopped
3/4 cup chopped fennel bulb
1 cup chicken broth
1 cup water
1 teaspoon FRESH ground Pink Himalayan salt
1 teaspoon FRESH ground tri-color peppercorns
1/2 teaspoon ground thyme
3 tablespoons butter
1 large shallot, finely chopped
2-3 cloves garlic, minced
3 tablespoons Wondra
1 1/2 cups whole milk
2 tablespoons Cream of Sherry
1/2 cup heavy cream
Fennel fronds for garnish

• Bring water and chicken broth to a boil in a steamer.
• Add carrots and fennel to steamer basket.  Steam7-8 minutes or until tender.
• Remove carrots and fennel to cool slightly.  Save broth, adding enough water to measure 2 cups. Set aside.
• Add the carrots and fennel to food processor with 1 cup of the steaming broth. Blend until smooth.
• Melt butter in large sauce pan.
• Add shallot, sauteing until soft.
• Add the garlic, sauteing until fragrant.
• Sprinkle in flour, stirring to blend until golden.
• Slowly whisk in the whole milk, heavy cream, cream of sherry and remaining 1 cup of broth.
• Stir in thyme and simmer 10-15 minutes, stirring occasionally, until mixture thickens.
• Stir in carrot puree.
• Season to taste.
• Top with chopped fennel fronds.