Recipe by Sharon123
A delicious soup for the early fall, made with late harvest tomatoes and the first fennel of the season. The acidity of the tomatoes witll retard the cooking of the vegetables, so be sure they are very tender before adding them. Include the fennel trimmings in the stock, they'll enrich the flavor. Adapted from the Fields of Greens restaurant in San Fransisco.
- 1 quart vegetable stock
- 2 cups canned tomatoes
- 1⁄2 teaspoon fennel seed
- 1 tablespoon extra virgin olive oil
- 1 large yellow onion, diced (about 2 cups)
- 1 teaspoon anise seed, ground
- 4 garlic cloves, finely chopped
- 2 medium carrots, diced (about 1 cup)
- 2 medium fennel bulbs, quartered lengthwise, cored, thinly sliced (about 2 cups)
- 1⁄2 cup dry sherry
- 2 lbs fresh tomatoes, peeled, seeded, and pureed (about 3 cups or 1 28 oz. can tomatoes with juice, pureed)
- parmesan cheese, grated
- 1 -2 tablespoon extra virgin olive oil, as needed
- 2 garlic cloves, finely chopped
- 1⁄4 French baguette, thinly sliced
Directions See How It's Made
- Add the 2 cups canned tomatoes and 1/2 teaspoons fennel seed to the vegetable stock and keep warm over low heat.
- Heat the olive oil in a soup pot and add the onions, 1/4 teaspoons salt, anise and the ground fennel. Saute over medium heat until the onions are soft, then add the garlic, carrots, and sliced fennel. Cover the pan and cook the vegetables until very tender, about 5 minutes.
- Remove the lid, add the sherry and cook for 1-2 more minutes, until the pan is nearly dry.
- Add the tomato puree, 1 quart stock, and 1/4 teaspoons salt; cover and cook over low heat for 30 minutes.
- Season to taste with salt and pepper. Add a few pinches of sugar if the soup tastes a little acidic.
- Serve with Garlic Croutons;.
- Garlic Croutons:.
- Preheat the oven to 375*F.
- Combine the olive oil and garlci. Lay the slices of baguette on a baking sheet and brush them lightly with the garlic oil.
- Bake for about 8 minutes, until the croutons are crisp and lightly browned.