04.05.10
Tomato Fennel Soup
This recipe is a combination of several recipes I have seen. I’d never cooked using Fennel. I was pleasantly surprised by the taste. A light sourness that aged beautifully. This is a really tasty soup.
1 tbs olive oil
1 medium onion chop
2 bulbs of fennel
2 15 oz cans of diced tomatoes (with juice)
1 15 oz can of chicken stock
4 tsp of minced garlic
1 bay leaf
pinch of red pepper flakes
sugar to taste
red wine vinegar to taste (probably about 1 -2 tbs)
salt and pepper to taste
Step 1: Chop the fennel
http://www.cookthink.com/reference/129/How_to_prep_fennel
Step 2: In a very large pot, saute the onions and fennel until they are they are soft and clear. When they look close add in the garlic.
Step 3: Add in the tomato sauce, stock, and the bay leaf. Gently simmer uncovered for 45 minutes.
Step 4: add in salt. If the tomatoes need a little sweetness add a little sugar. If the soup is a little bland add a small splash vinegar. Sprinkle in a few hot pepper flakes. You can use some of the fennel leaf as garnish.