Tomato and Fennel Soup
This is a marvelous soup-a chunky,thick, rich reduction of tomatoes, lightened with a big splash of heavy cream just at serving. Use local or homegrown tomatoes in the summer and well-drained canned San Marzano tomatoes when really good tomatoes are no longer available. A bowl of this with country style bread, and you have a treat in store.
Ingredients
- 12 large ripe tomatoes
- 1 large fennel bulb
- 1 medium red onion
- 2 garlic cloves
- 12 flat-leaf parsley sprigs
- 12 basil sprigs
- ¼ cup extra-virgin olive oil
- 1 teaspoon salt
- 5 cups chicken broth
- 1 teaspoon freshly ground black pepper
- ¾ cup heavy cream for serving
Instructions
- Wash, core, and cut the tomatoes into chunks, chopping some of them fine, some of them medium, and leaving some of them in large chunks.
- Wash and trim the fennel bulb, discarding the stems. Slice the bulb lengthwise as finely as you can; then cut the slices lengthwise. (The goal is to have uneven strips of fennel.)
- Peel, trim, and slice the onion into rings. Peel, trim, and thinly slice the garlic. Tie the parsley and basil sprigs together with a piece of kitchen twine. 4. In a large heavy pot, sauté the sliced onion and fennel in the olive oil over low heat until the onion is limp and translucent. Add the garlic and sauté
- it for 5 minutes, taking care not to let it brown.
- Add the tomatoes and salt and cook, covered, for about 30 minutes. (Salt will make the tomatoes release their water, so that by the end of the cooking time, you should have a stewed tomato mixture.)
- Add the chicken broth, parsley and basil bouquet, and pepper. Cook, covered, over low heat, stirring every now and then, for about 1 hour. When done, the soup should be chunky, shiny, and thick. Discard the herb bouquet.
- Correct the seasonings and serve immediately, with a generous splash of heavy cream added to each bowl.