Creamy Fennel and Carrot Soup
6 tablespoons Crystal unsalted butter, divided
1 large fennel bulb, thinly sliced
1 small onion, thinly sliced
1 shallot, chopped
2 carrots, peeled, chopped
1 small Yukon Gold potato, peeled, halved
2 sprigs thyme
1 bay leaf
Kosher salt and freshly ground black pepper
3 cups chicken stock
1/2 cup Crystal heavy cream
1/4 cup coarsely chopped toasted hazelnuts
1/4 cup Crystal sour cream
Heat 4 Tbsp. butter in a large heavy pot over medium. Add fennel, onion, shallot, carrots, potato, thyme, and bay leaf; season with salt and pepper. Reduce heat to medium-low, cover, and cook, stirring occasionally and reducing heat if needed, until vegetables are soft but not browned and have released their moisture, 45–60 minutes (this deepens thier flavor).
Add chicken stock, bring to a boil, and season with salt and pepper. Reduce heat and simmer until potato is falling apart, 8–10 minutes. Let cool slightly. Remove herbs.
Working in batches, purée in a blender until smooth. Strain into a clean pot and add cream; season with salt and pepper.
Serve soup topped with a dollop of sour cream and hazelnuts.