Tomato Fennel Soup With Garlic Croutons Food

FENNEL, GARLIC AND POTATO SOUP

Steps:

• Heat the olive oil in a large, heavy soup pot or Dutch oven over medium heat and add the onion, celery, chopped fennel and a generous pinch of salt. Cook gently for about 5 to 8 minutes, until the vegetables have softened and lost some of their volume. Add the potatoes, garlic, bouquet garni and the water or stock and bring to a boil. Reduce the heat, add salt to taste, cover and simmer 45 minutes.
• Remove the bouquet garni. Blend the soup until smooth with an immersion blender, or ladle into a blender, working in 1 1/2-cup batches. Remove the center from the blender cover, place a towel over the cover and pull it down tightly to prevent splashing. Blend and return to the pot. Heat through, add salt and pepper to taste and serve, or chill and serve cold, with your choice of garnishes.

TOMATO-FENNEL SOUP WITH BRIE TOASTS

Steps:

• Melt 6 tablespoons butter in a large pot over medium heat. Add fennel, onion and 1/2 teaspoon salt. Toss to combine. Reduce heat to medium-low. Partly cover and cook, stirring occasionally, until vegetables are very tender, about 20 minutes. Stir in garlic and chile powder; cook 1 minute. Stir in Pernod and cook until almost completely evaporated, about 3 minutes.
• Pour in tomatoes, 1 1/2 cups water and the stock. Bring to a simmer and cook gently, uncovered, for 30 minutes. Season with 1 1/2 teaspoons salt and the black pepper. Purée soup in batches using a blender or immersion blender until smooth.
• Transfer soup back to pot over medium heat; simmer until slightly thickened, 5 to 10 minutes more. Scrape down sides and bottom of pot occasionally. Remove from heat and cover to keep warm.
• Heat oven to 350 degrees. Spread bread slices on a large baking sheet. Bake until light golden, about 10 minutes.
• Toast fennel seeds in a small skillet over medium heat until fragrant and lightly colored, 2 to 3 minutes. Melt in remaining 1 tablespoon butter.
• Adjust oven temperature to broil and position rack 6 inches from heat. Brush toasts with fennel-seed butter and top with Brie. Return to oven and broil until bubbly and golden, 1 to 3 minutes (check every minute or so to see that they are not burning). Ladle soup into bowls and top with a cheese crouton. Garnish with fennel fronds.

TOMATO FENNEL SOUP

Steps:

• Heat olive oil in a large saucepan over medium-high heat. Cook and stir fennel, onion, celery, and garlic in the hot oil until tender, about 10 minutes.
• Pour tomatoes and chicken broth over vegetable mixture and simmer for 4 minutes. Remove saucepan from heat and add basil and parsley. Cool soup slightly.
• Pour soup into a blender no more than half-full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

TOMATO AND FENNEL SOUP

Steps:

• In a large pot, heat the oil over medium heat. Add the fennel and cook, stirring, until it starts to soften, about 5 minutes. Add the celery, onion, and garlic. Cook, stirring, 5 minutes longer to allow the flavors to blend together. Carefully add the Pernod. (Caution! It could flame up.) Add the dill, celery seeds, and pepper. Add the vegetable stock and tomatoes, and bring the mixture to a boil. Reduce the heat to a simmer and let simmer for 40 minutes.
• Remove the pot from the heat. Process the soup, in batches, in a blender or food processor fitted with the metal chopping blade until smooth. Add the butter, if desired, and stir until melted. Taste and check the seasoning, adding salt if needed.

TOMATO FENNEL SOUP

Steps:

• Heat the oil in medium stockpot over medium-low.
• Add fennel, shallots and carrot, cook until very soft but not brown, stirring occasionally.
• This will take about 15 minutes.
• Add tomatoes and 1/2 cup broth, bring to boil over high heat.
• Reduce heat and simmer gently for 15 minutes (uncovered), stirring occasionally.
• Transfer to blender or food processor in batches (I used an immersion blender right in the pan), and process until smooth.
• Adjust the seasonings, and add more veggie broth if necessary to achieve your desired consistency.
• Serve hot, garnished with the chopped fennel leaves.
• This soup reheats well.

TOMATO FENNEL SOUP WITH GARLIC CROUTONS

Steps:

• 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.

TOMATO-FENNEL SOUP WITH GREMOLATA

Steps:

• 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.

ROASTED TOMATO AND FENNEL SOUP

Steps:

• Core tomatoes and cut in half lengthwise; arrange, cut side up, on foil lined rimmed baking sheet.
• In a small bowl, mix 2 tablespoons of the oil, garlic and half each of the salt and pepper; brush over tomatoes.
• Bake in 350°F oven until softened and shriveled and bottoms are browned, about 2 hours.
• Meanwhile, trim fronds from fennel bulb and reserve; cut off stalks and discard.
• Cut fennel in half lengthwise.
• Trim out and discard core; cut fennel into 1/2 inch cubes.
• In large saucepan, heat 1 tablespoon of the remaining oil over medium heat; cook fennel, stirring occasionally, until golden, about 8 minutes.
• Add 1 1/2 cups water; reduce heat, cover and simmer until very tender, about 20 minutes.
• Pour into bowl.
• Add 1 tablespoon of the remaining oil into pan; cook onion over medium heat, stirring occasionally, until softened, about 5 minutes.
• Add tomatoes and stock; bring to boil.
• Reduce heat and simmer for 15 minutes.
• Transfer tomato mixture to blender or food processor; puree until smooth.
• Return to pan.
• Stir in cooked fennel, basil and remaining salt and pepper.
• (Make ahead: let cool and refrigerate in airtight container for up to 2 days.) Heat until steaming, about 5 minutes.
• In bowl, whisk vinegar with remaining oil.
• Ladle soup into bowls; garnish with drizzle of vinegar mixture.
• Arrange reserved fronds over top.

FRESH TOMATO FENNEL SOUP

Steps:

• Combine tomatoes,stock,1 cup fennel,wine,onion,garlic,salt, bay leaf, pepper and sugar in large saucepan.
• Bring to boil;reduce heat to medium, cover and cook 20 minutes.
• Add remaining cup fennel and cook 15 minutes.
• Stir in Pernod and tomato paste and boil 3 minutes.
• Remove from heat;season with additional salt, if needed, then stir in parsley and butter.
• Ladle into bowls, top with chopped fennel fronds and serve immediately.

LEMON FENNEL SOUP WITH GARLIC CROUTONS

Steps:

• Melt half the butter in a saucepan and sauté the shallots until translucent.
• Add the fennel.
• Season with salt and pepper to your taste. Cover the pan and sweat the fennel for 10 minutes, until softened.
• Add the stock and bring to a boil.
• Simmer for 20 minutes.
• Remove from heat and carefully puree the soup in a food processor or with a hand-held blender.
• Return to the saucepan, and thin with milk to the desired consistency, I use about 1 1/2 cups, use more if you like it thinner. Heat through.
• Meanwhile, cut the bread into 1/2 inch cubes.
• Melt the remaining butter in a frying pan, and sauté the bread cubes with the garlic and lemon zest, until golden and toasted.
• Remove the soup from the heat.
• Stir in the lemon juice, and adjust the seasoning, if necessary.
• Divide the soup between individual bowls.
• Garnish with the croutons and chopped parsley.

COLD TOMATO-THYME SOUP WITH GRILLED GARLIC CROUTONS

Steps:

• Heat 4 tablespoons oil in heavy large pot over medium heat. Add onions, carrots, finely chopped garlic and bay leaf. Cover; cook until carrots are tender, stirring occasionally, about 10 minutes. Add tomatoes. Cover; cook until tomatoes release juices, about 10 minutes. Uncover; cook until juices evaporate, stirring often, about 20 minutes. Add broth and chopped thyme. Partially cover pot and simmer until mixture is reduced to 6 cups, stirring occasionally, about 10 minutes longer.
• Cool soup slightly. Discard bay leaf. Puree half of soup in blender. Stir into soup in pot. Season with salt and pepper. Chill uncovered until cold, then cover. (Can be made 1 day ahead. Keep chilled.)
• Prepare barbecue (medium heat). Place smoke chips in 8x6-inch foil packet with open top. Set packet atop coals about 5 minutes before grilling. Brush 1 tablespoon oil over both sides of bread slices. Grill bread until lightly browned, about 2 minutes per side. Rub garlic clove halves over bread. Cut bread into 3/4-inch cubes.
• Divide cold soup among bowls. Top with croutons. Garnish with thyme.