I don’t know about you, but whenever we have friends over for a meal, I experiment. I have big ideas about food, and I see these special visits as the perfect opportunity to try something new.
I love tomato soup. I love tomatoes. I love fennel. When I found this recipe, it was just perfect. I made a big batch in the slow cooker.
Now, I did use store-bought canned tomatoes. I know. But the “fresh” tomatoes in the store have not been kissed by the sun. But this had Rob and I both talking, we figured if we canned enough tomatoes this summer for the year, that would be a good thing. Since we use tomatoes and tomato sauce in almost EVERYTHING, we figure 100 servings would get us through the year. Ok Mom, how many tomatoes is that?
I started the day before, and roasted the fennel, then poured the fennel into the slow cooker with the tomatoes, broth and lemon juice, cooked is slowly for 4 hours, then let it sit over night. When I tasted it this morning, I was so disappointed. I tasted canned tomatoes. OF COURSE!!! ugh. I didn’t taste the roasted fennel that smelled so good the night before! I pureed the soup, added white beans and salt and pepper. Still tasted like canned tomatoes.
Then, I made the Gremolata. HOLY MOLY! Such a bite! Amazing. This would surely save my soup. And it did. So delish. I served the soup hot, but it could certainly be served chilled. A total keeper, and it will be incredible at the height of tomato season.
Enjoy. From Epicurious.com
I added white beans. Served it with an asparagus and roasted garlic quiche and a lovely salad. Brownies with salted caramel ice cream for desert. YUM!
Soup
- 2 tablespoons olive oil
- 2 cups finely chopped fennel bulb
- 1 28-ounce can Italian-style tomatoes, drained, juices reserved
- 2 2/3 cups chicken stock or canned low-salt broth
- 1/4 cup fresh lemon juice
Gremolata
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fennel fronds
- 4 teaspoons minced garlic
- 1 1/2 teaspoons grated lemon peel
For soup:
Heat oil in heavy large Dutch oven over medium heat. Add chopped fennel bulb; sauté until tender but not brown, about 6 minutes. Add drained tomatoes; sauté 5 minutes. Add reserved tomato juices, stock and lemon juice. Cover; simmer 15 minutes. Puree soup in blender in batches until smooth. Return to pan. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)For Gremolata:
Mix all ingredients in small bowl.Bring soup to simmer. Ladle into bowls. Stir spoonful of gremolata into each bowl and serve.
Recent Comments