Tuesday, June 8, 2010

Tomato Fennel Soup

Fennel can be used in a variety of ways. The bulb can be sliced, diced or quartered and served as a vegetable. The stems can replace celery in salads or stuffings

2 lb plum (roma) tomatoes
1 onion chopped
1 fennel bulb trimmed and chopped
3 garlic cloves minced
1/4 cup white wine or vermouth
2 qts chicken stock
1 6oz can tomato paste
1 tbs herbs de provence
1 tbs sea salt
1 tbs worcestershire
generous amt ground black pepper

garnish with chopped fresh basil, croutons, grated cheese or green onions

Saute onion, fennel and garlic in three tbs olive oil stirring occasionaly until tender, about 10 mins.
Meanwhile drop tomatoes in boiling water x 1 minute. Peirce peal with shrap knife and peal tomatoes. Cut each in half and squeeze out seeds and excess water. Chop
Add wine to fennel and onion mixture and cook until liquid disappears
add chopped tomatoes and tomato paste and cook for 5-10 minutes
Gradually add chicken stock, salt pepper and spices
Simmer 30 minutes

No comments:

Post a Comment