Friday, August 27, 2010

Tomato Fennel Soup Recipe

Tomato Fennel Soup

Photo Credit: Jon Sullivan

*Cooking oil                                        (2 tsp./10 ml)
Chopped fennel bulb (white part only)  (2 cups/500 ml)
Chopped onion                                    (1 cup/250 ml)
Minced garlic cloves                            (2 cloves)
**Chopped tomatoes                          (28 oz./796 ml)
(any kind, as long as they 
are sweet and delicious!)
Chicken stock                                     (2 cups/500 ml)
Balsamic vinegar                                 (2 tsp./10 ml)
***Granulated sugar                           (1 tsp./5 ml)
Salt                                                     (1/2 tsp./2 ml)
Pepper                                                (1/4 tsp/1 ml)

*I used olive oil. I don't use any other cooking oil. Works every time.
**The recipe actually calls for a can of diced tomatoes (with juice), but if tomatoes are in season, for pete's sake, use those please!
***I halved this recipe, as it is designed to serve six and I only wanted to serve three. It worked perfectly, three medium-sized bowls of soup. I used one sugar cube (I don't have loose sugar as I don't bake). So two sugar cubes would work for the full recipe.

1. Heat cooking oil in large saucepan on medium.
2. Add fennel, onion, and garlic. Cook for approx. 10  minutes, stirring often, until onion and fennel are softened.
3. Add tomatoes, chicken stock, balsamic vinegar, granulated sugar, salt, and pepper. Stir. Bring to a boil.
4. Simmer, partially covered, for about 20 minutes, stirring occasionally, until fennel is tender.
5. Carefully process in blender until smooth.
6. Makes about 6 cups.
7. Eat and enjoy.

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