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22 October 2012 @ 06:06 pm
Tomato-Fennel Soup  
This is another one of those recipes that I've never had anyone say they disliked. I've had people who hate tomatoes who loved it; my next door neighbor hates anise, and asks that we give him some whenever we make it. Usually, my family makes large portions and freezes most of it, since it does freeze very well.

The only downside to this recipe is that it requires the use of a food processor. And it's a bit messy to make.

Two large fennel (anise) stalks
Two yellow onions
Three (or more) large garlic cloves
Two large cans (28 oz) of tomatoes (diced or crushed)
Soup-can sized (14 oz) beef or chicken broth
Cooking wine (optional)

Chop fennel, onions, garlic, and 2/3 of the fennel and fry in a large soup pan with butter until onions are clear. Turn off heat. Add cans of tomato and broth.

Put through food processor. We have two large pans (a soup pan and a dutch oven), one of which we put the processed soup in, and one in which we have the stuff we haven't gotten to yet, since the processor can't take it all at once. It should come out a little lumpy;

Add the remainder of the chopped fennel, along with a bit of the cooking wine. At this point, it's all to taste. Let cook until the larger bits of fennel are a little bit soft. Serve with feta cheese on top.

And that should be it. This is one of those things that was in a cookbook, and was modified by my mom over the years, until it was the way she likes it.

Alexanderashmedai on October 23rd, 2012 03:05 pm (UTC)
Wow, I have to try this. I've been hoping to find a recipe that would make fennel sound good, and this sure does.
MissTeacakesmissteacakes on October 23rd, 2012 03:37 pm (UTC)
Oh, good. And yeah, it's definitely a favorite in our household.

Just make sure that the parts that you save for the texture are parts of the bulbs, or the leaves are chopped really fine; when I made it last night, I accidentally left the stems too long, and they came out stringy and weird.
Alexanderashmedai on October 23rd, 2012 04:22 pm (UTC)
Thanks, I'll keep it in mind, especially since I've never cooked fennel before. :)