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Tomato Fennel Soup
Difficulty Level Easy
After my initial foray into cooking with fennel I wanted to try different recipes using the anise tasting vegetable. I had a bunch of tomatoes that I had purchased at the farmers market and I wondered how the two would taste if I paired them up. Quite delicious, as it turns out. The anise flavour dissipates somewhat with cooking, but I was at the cottage and my bottle of fennel seeds was at home. I'm going to try this soup again using the fennel seeds, but it was still quite wonderful.
I had some tortillas kicking around in my bread bin, so chopped them into ribbons and gave them a quick fry until they were crispy and golden brown. Then I just dropped them on top of the soup as I was ready to serve it. They melted a bit, but still maintained some texture and they were a nice addition to the soup. It would also be delicious with garlic croutons or a piece of crostini with some garlic and maybe a bit of Parmesan cheese on top of it as the garnish.
INGREDIENTS
| 1 tbsp | olive oil |
| 1 | small onion, finely chopped |
| 1 | garlic clove, finely chopped |
| 1 | fennel bulb, chopped |
| 3 | fresh tomatoes, chopped |
| 4 cups | of vegetable or chicken stock |
| 1 tbsp | fresh thyme |
| salt and pepper to taste | |
| croutons for garnish | |
PREPARATION:
- Heat oil in a large pot. Add onions and cook until translucent, about 5 minutes. Add garlic and cook a few minutes more.
- Add fennel and tomatoes and stir. Add stock and thyme and bring to a boil. Reduce heat and cook until fennel is tender about 15 minutes.
- Puree with an blender or an immersion blender. Add salt and pepper to taste. Ladle into soup bowls and add croutons for garnish.
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