MM: Tomato Fennel Soup
---------- Recipe via Meal-Master (tm) v8.05
Title: Tomato Fennel Soup
Categories: Cheese/eggs, Harned 1994, Soups, Vegetables
Yield: 8 Servings
3 Fennel bulbs (abt. 2 lbs.)
1 c (2 sticks) plus
2 tb Unsalted butter
1 lg Yellow onion
-- coarsely chopped
6 Garlic cloves; minced
Salt and pepper; to taste
2 cn Italian plum tomatoes
-- (35 oz. each)
1/2 c Pernod
2 c Canned chicken broth
--------------------------GARNISH--------------------------
Grated Fontina cheese
Cut tops from fennel bulbs; reserve leafy tops.
Coarsely chop 2 of the bulbs. Melt 1 cup butter in a
large pan over low heat. Add chopped fennel, onion
and 4 of the garlic cloves; cook until limp, about 15
minutes. Season with salt and pepper to taste. Add
tomatoes with their liquid and simmer uncovered for 30
minutes.
Process vegetable mixture in small batches in a food
processor fitted with a steel blade or in a blender,
and then pass through a food mill. Return to the pan.
Finely chop remaining fennel bulb. Melt 2 tb. butter
in a small saucepan over medium heat. Add fennel;
saute in the butter with remaining 2 garlic cloves for
5 minutes.
Chop leafy tops of the fennel. Add sauteed fennel,
leafy tops, Pernod and chicken broth to the puree.
Simmer until heated through, about 5 minutes. Sprinkle
with Fontina and serve immediately.
The authors write: "A great soup to make when the
last of the basil has been bitten by frost and healthy
bulbs of pale green fennel begin to appear in the
market."
From "The Silver Palate Good Times Cookbook" by Julee
Rosso and Sheila Lukins with Sarah Leah Chase. New
York: Workman Publishing Company, Inc., 1985. Pg.
227-228. ISBN 0-89480-831-1. Posted by Cathy Harned.
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