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Thanksgiving dinner for thirteen?

Hosting the in-laws for Hanukkah? Heart set on a romantic Christmas Eve dinner? Feeding a houseful of football fans on New Year's Day? Settle down. The holidays may be fast approaching but there's no reason to panic. Keep it simple this season with low-stress recipes, menus, and more from best-selling author Diane Rossen Worthington. SERIOUSLY SIMPLE HOLIDAYS offers up all the secrets you'll need for entertaining with ease.

To help you get out of kitchen and back to the festivities, we've included one of Diane's Seriously Simple recipes for Fennel, Potato, and Carrot Soup. It can be cooked up to 3 days in advance (or even frozen), which makes it a perfect starter for your Thanksgiving dinner.

P.S. Don't forget to check out the recipe-of-the-week every Wednesday on the Chronicle Books Blog!

FENNEL, POTATO, AND CARROT SOUP (Serves 8)

Ingredients:
2 tbsp olive oil
2 onions, finely chopped
3 fennel bulbs, stemmed, thinly sliced, and coarsely chopped
2 garlic cloves, minced
1 tsp seasoning Salt
Freshly ground black pepper
4 carrots, peeled and cut into 2-inch pieces
4 white potatoes, peeled and cut into 2-inch pieces
8 cups chicken or vegetable broth
4 tbsp fresh lemon juice
4 tbsp finely chopped fresh parsley
Garlic croutons for garnish

1. In a large saucepan or Dutch oven, heat the oil over medium-high heat. Sauté the onions for 5 minutes, or until softened. Add the fennel and sauté for 5 minutes, or until slightly softened. Add the garlic and salt, season with pepper, and sauté for 1 minute. Add the carrots, the potatoes, and 7 cups of the broth, and stir to combine. Partially cover and simmer over medium heat for 30 to 35 minutes, or until the potatoes are tender.

2. Purée the soup in the pan with a hand blender, or purée in a blender or a food processor fitted with the metal blade and return to the pan. Add the remaining 1 cup broth and bring to a simmer over medium heat. Add the lemon juice and 2 tablespoons of the parsley, and cook for 3 minutes. Taste and adjust the seasonings.

3. To serve, ladle the soup into bowls, and garnish with croutons and the remaining parsley.

The Clever Cook Could:
- Stir in 2 tablespoons tomato paste when adding the broth in step 1.
- Add 1 cup drained canned garbanzo beans just before puréeing the soup.
- Omit the fennel and add 2 peeled and coarsely chopped parsnips or 4 sliced zucchini.
- Garnish the soup with finely chopped fennel fronds, freshly grated Parmesan cheese, or sour cream.

Click here for more great recipes from Seriously Simple Holidays.

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