Fresh Tomato and Fennel Soup |
|
 |
Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
|
I've changed it a bit, but it's really good and refreshing. NOTE: if you don't have good fresh tomatoes, use a 2 lb. can. Ingredients:
2 tablespoons olive oil |
1 medium onion, chopped |
1 fresh fennel bulb, chopped |
4 garlic cloves, chopped |
1/4 cup white wine (or lemon juice) |
1/4 cup fresh basil leaf, finely chopped |
4 cups peeled and finely chopped tomatoes, and the juice |
1 cup chicken stock |
salt and pepper |
1/2 cup chopped basil (to garnish) or 1/2 cup fennel leaves (to garnish) |
Directions:
1. In a large saucepan, heat oil over medium-low heat, then add the onion, fennel and garlic. Cover and cook gently for about 10 minutes.
2. Pour in the wine (or lemon juice), and basil.
3. Bring to boil, then back off the heat and lower temperature to simmer. Simmer for about 5 minutes.
4. Add the tomatoes and stock. Return to boil, then lower heat and simmer for about 30 minutes, partially covered.
5. Season to taste with salt and pepper.
6. To serve, ladle into bowls, and top with the chopped basil and fennel fronds.
|
|