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FOR THE SOUPabout three tablespoons extra virgin olive oilabout four large shallots – thinly slicedabout one leek – white and pale green parts only – halved lengthwise and cut in about one/eight" slicesabout three garlic (Recipes by ingridients garlic) cloves – skinned and finely choppedabout one cup dry white wineabout one teaspoons sea saltfreshly ground black pepper (Recipes by ingridients black pepper) to tasteabout one about three/about four lbs young carrots – peeled and cut about ¼" slicestwo cups low-sodium vegetable broth in cartons (Pacific Organic)about three to about three about one/two cups of spring waterFOR THE FENNEL–GREEN PESTOabout one/two teaspoon fennel (Recipes by ingridients fennel) seeds – crushed in a mortarabout one small bunch fennel (Recipes by ingridients fennel) greens or fresh dill (Recipes by ingridients dill) – stems trimmed (about about one oz)two tablespoons pine nutsabout one small garlic (Recipes by ingridients garlic) clove – skinnedabout one/eight teaspoon sea saltabout one/two teaspoon lemon (Recipes by ingridients lemon) zest (use microplane grater)one third cup extra virgin olive oilfennel sprigs as garnish. The humble carrot is a familiar sight in every supermarket, and perhaps that’s why it doesn’t usually command much attention or excitement. But those colorful....
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