Tuesday, June 18 2013, 10:06 AM MDT
Tomato and Roasted Fennel Soup
As Aired on April 1, 2013
Recipe Courtesy of Art and Soup
Serves 4 to 6 people
1 ea Fennel Bulb – Cleaned roasted and rough chopped
½ C Rough Chopped Yellow Onion
¼ C Rough Chopped Celery
1 Garlic Clove Chopped
½ C White Wine
6 ½ C Vegetable Stock
1 small Can Tomato Juice
1 can Whole Peeled Tomatoes
¼ C Heavy Cream
1 sprig Rosemary
2 sprigs Thyme
1 ea Bay Leaf
1 pinch Chili Flake (to taste)
1 T Fennel Fronds – Chop fine
TT Salt and Pepper
¼ C Olive oil
Corn Starch Slurry
1.) Cut tops off fennel and reserve. Cut fennel bulb in half and clean thoroughly. Lightly toss with 2 T olive oil and salt and roast in a 350 deg oven for 30 minutes or until lightly browned around the edges and soft.
2.) With remaining olive oil sauté Garlic just until cooked then add Onion, Celery, and Fennel. Sweat vegetables together until just softened. Deglaze with white wine and reduce by half.
3.) Add Vegetable stock, Tomato Juice and Canned tomato. Allow to come up to a slight simmer. Add Heavy Cream and stir together.
4.) Make a sachet with rosemary, thyme and bay leaf and allow too steep in soup while lightly simmering for approximately 30 minutes.
5.) Remove Sachet. Add Chili flakes and puree till smooth.
6.) To thicken use a corn Starch slurry to desired thickness, add Salt and Pepper to taste.
7.) Remove from heat and add reserved and chopped fennel fronds. Stir to distribute evenly.
Serve with Manchego Cracker and Piquillo & Crab salad.
(Copyright 2013 Sinclair Broadcasting Group.)