Monday, December 3, 2012

Tomato fennel soup - an elegant take on tomato soup!

Good Monday foodies. Today I'm going to give you a recipe that's so delicious even tomato soup haters will enjoy it. This is one of my very favorite soups ever. I can't remember the first time I had it but my mom's been making it for years and everyone in my family knows and loves it. It's so elegant and complex in flavor yet so simple to make. Try it at your next dinner party or better yet holiday celebration. 

PREP: Remove the green part & root of the leek, fingers & core of the fennel - reserve to make your own veg stock if you are so inclined. Roughly chop all veg. 
COOK: In a medium pot, saute leeks & garlic until translucent. Season with a pinch of salt & pepper then add fennel + seeds and continue to cook everything on medium until it all starts to caramelize. Add pasatta or a can of crushed tomatoes as well as your desired liquid. Allow everything to cook together for 20 - 30 mins. Remove from the heat and puree. If you want a super luxurious soup stir in a few tbs of crème fraîche or a touch of cream.
TIP - Always add  dairy components to soups off the direct heat to prevent the milk fats from separating which creates a nasty chalky texture.
SERVE: With some toasted fennel seeds or a few sprigs of the fennel frond. Instead of stirring in the dairy you can finish with it on top of the soup for a pop of white. 

1 comment:

Thanks for your two cents. I love change!