Carrot, Fennel, and Orange Soup

• 1 medium fennel bulb (sometimes called anise), stalks trimmed flush with bulb, and bulb sliced thin crosswisefennel
• 2 tablespoons unsalted butterbutter
• 1 1/2 pounds carrots, sliced thin (about 4 cups)carrot
• 1 garlic clove, sliced thingarlic
• 6 cups waterwater
• 1 teaspoon salt, or to tastesalt
• 1/3 cup fresh orange juiceorange-juice
• 1/4 cup sour creamsour-cream
• Garnish: 1 tablespoon fresh chervil leaves or fennel fronds

1. 01In a 3-quart heavy saucepan cook fennel bulb in butter over moderate heat, stirring, until softened and beginning to turn golden. Add carrots and garlic and cook, stirring, 1 minute. Add water and salt and simmer, covered, 20 minutes, or until carrots are very tender.
2. 02In a blender purée mixture in batches with orange juice, sour cream, and salt and pepper to taste until smooth, transferring to another heavy saucepan. Heat soup, stirring, just until heated through (do not let boil).
3. 03Serve soup garnished with chervil leaves or fennel fronds.

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