Carrot Fennel Soup with Herb Pesto and Crème Fresh

-Peel and thinly slice 2 bunches of carrots.

-Chop 1 fennel bulb stems and all

-Chop 2 cloves of garlic and half a bunch of chives.

-Melt 2 TBS butter in a large saucepan over medium heat.

-Add the chopped carrots and fennel, the chives, the garlic and 1¼ tsp dill seed.

-Season with salt and pepper.

-Sauté 10 minutes and then add 4 cups chicken or vegetable broth.

-Bring to a boil, reduce heat and simmer for 30 minutes.

-Transfer to a blender and puree in batches (don’t fill the blender too full).

To make the pesto:

-Wash out your blender then add the following:

1 bunch stemmed and chopped cilantro or dill

The other half of the chives

2 TBS pine nuts

-Blend until smooth and add 2 TBS olive oil while the blender is still running.

-Season with salt and pepper.

To serve, ladle the soup into bowls.

-Divide the pesto evenly then spoon it into the soup.

-Put some crème fresh into each bowl too, then using the blade of a knife swirl the pesto and crème fresh into the soup.