Monday, April 18, 2011
It Takes Two (or 8 women spending a weekend at the lake) Tomato Soup with Shaved Fennel - serves 4
1/4 cup of extra virgin olive oil, plus 3 tbs for fennel
1 onion, finely chopped
1 fennel bulb, trimmed and sliced
3 cloves garlic, sliced
4 thyme sprigs
3 tbs tomato paste
Salt and fresh ground pepper
4 cups water
Two 28 oz cans peeled Italian tomatoes, juices reserved
3 oz Fontina cheese, diced
Heat oil in large Dutch oven. Add onions and garlic and saute until carmelized and slightly charred, about 8-10 minutes, stirring frequently. Meanwhile, in a separate pan, heat 3 tbs olive oil until shimmering. Add fennel and saute until carmelized and browned, about 15 minutes, stirring frequently. Set aside.
Add tomatoes and their juice to pot, breaking up tomatoes. Add thyme and tomato paste, stirring to incorporate. Add water and simmer for 15 minutes. Add salt and pepper to taste,then in batches, add half of soup to blender, only blending half the soup (be SURE and cover lid with hand and dish towel or you will have a mess!). (You can also use a hand puree.) Ladle the soup into bowls and top with fennel and Fontina and serve.