The veg were roasting in the oven, the onions slowly caramelizing on the stove, and as I was reaching over to stir the browning butter I realized I was leaning into the warmth, welcoming it. It’s begun, folks. The first chill evenings of late summer, and I couldn’t be more pleased. So here it is – my first (and perhaps your first?) meal celebrating the vibrant flavours of summer along with the cozy beginnings of soup weather. I bring you roasted fennel carrot soup, and browned butter sage biscuits with caramelized onion. Truly a cozy delight.
I don’t have much else to share, except that the soup is perfect for this time of year, and the biscuits provide a lovely bouquet of flavours. I’ve had plenty of carrot soup in my time, but none as delicately seasoned and light as this – rather than the ginger heavy carrot soup of winter, this recipe is the light and simple summer version. The biscuits are a perfect side to this soup, or really just on their own with a cup of afternoon tea.
More Magnificent Meal Musings:
- Green Frittata (Broccoli, Kale, Onion) with a Pesto Drizzle
- Kale Chips
- Slow Sautéed Fennel (with Dijon Mustard)
- Tomato Corn Salsa
- Fully Loaded Flatbread with Onion, Pepper, Tomato, Kale, Basil, and Feta
- Pasta Primavera with Onion, Pepper, Tomato, and Kale
- Kale Basil Pesto
- Thai Basil Chicken/Tofu
Roasted Fennel Carrot Soup
A winning combination! Roasting the veg brings out flavour, and the herbaceous fennel tempers the sweet earthiness of the carrot. Delicious with goat cheese crumbled on top, with a side of browned butter sage biscuits. Thank you, Jamie Oliver, for this delightful recipe.
- 7-8 carrots, of varying sizes, roughly sliced
- 1 fennel bulb, trimmed and roughly sliced
- 1 sweet onion, roughly chopped
- 2 Tbsp olive oil
- 3-4 cups vegetable stock
- salt and pepper to taste
- crumbled goat cheese (optional, for garnish)
Preheat the oven to 400. Toss the carrot, fennel, and onion on a baking dish with oil and place in oven. Bake for about 40 minutes, or until vegetables are tender and starting to get brown edges.
If you are making the biscuits as well (see recipe below) you can put them together while your vegetables are roasting.
Remove veg from oven and add to a pot on the stove. Add stock (I used about 3 cups, but you can use more or less depending on how thick you like you soup consistency), and bring to a low simmer. Let cook for a further 10-15 minutes, and then blend using an immersion blender. Taste and add salt and pepper as needed. Serve hot and garnish with fennel fronds and goat cheese.
Browned Butter Sage Biscuits with Caramelized Onion
This is not yer average sage biscuit! The browned butter and caramelized onion lend a nuttiness and sweetness to the aromatic and resinous quality of the sage, creating a simply delicious biscuit that stands alone, or paired perfectly with a nice hunk of old cheddar. This recipe is (very slightly) adapted from The Spruce Eats.
- 6 tablespoons unsalted butter
- 2 tablespoons fresh sage finely chopped
- 1 onion finely chopped and caramelized
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 10 turns of a pepper grinder
- 3/4 cup milk
If you haven’t yet, caramelize the onion. Once nicely browned place on a plate and put in the freezer to quickly bring down to a cool temperature.
In a saucepan over medium heat, melt the butter. Cook, stirring until the sediment starts to brown on the bottom or along the sides of the pan. Keep cooking, stirring, just until the sediment is a nice rich brown. Don’t let it burn. Remove the pan from the heat and set in the large baking pan or sink with cool water to keep the butter from cooking more.
Add the sage to the butter and stir. Let stand until cooled to room temperature.
Preheat the oven to 425 Line a baking sheet with parchment paper or a baking mat, or spray it lightly with nonstick baking spray.
In a large bowl, combine the flour, baking powder, pepper, and salt.
With a whisk, blend the flour mixture thoroughly. Stir in the brown butter and herb mixture, caramelized onion, and the milk until moist.
Turn out onto a floured surface and knead 3 or 4 times to form a cohesive, soft dough. Pat into a circle about 1/2- to 3/4-inch thick.
Cut out with biscuit cutters and arrange on the prepared baking sheet.
Gather any dough scraps together, pat into a circle, and cut out more biscuits. Repeat with any remaining dough.
Bake the biscuits for 12 to 14 minutes, until nicely browned.