Sunday, February 27, 2011
Sunday Soup: Fennel and Tomato with creme fraische
This Oscar Sunday we had a really nice, rustic, full-o-veggies soup. Delish!
Fennel and Tomato Soup with Creme Fraiche
4 medium fennel bulbs
one medium onion
2 carrots
6 sprigs fresh marjoram
salt
1/2 tsp red pepper flakes
a 28 oz can of diced tomatoes, drained
4 cups chicken broth (low sodium)
Creme Fraiche
1 cup heavy cream
1/3 cup sour cream or plain yogurt
Make the creme fraiche first - whisk the ingredients together and let sit until time for serving. You would ideally make this about 6 hours ahead, but I've never actually managed this.
Remove the fennel fronds, quarter, and remove the core. Chop to a 1 inch dice. Onion and carrot should be chopped to a similar size.
Heat the oil in a medium sized soup pot. Add the fennel, onion, and carrot; cook until the veggies start to brown, maybe 10 minutes.
Add about a teaspoon of salt, the marjoram, and the red pepper flakes. Stir and let it get fragrant; add the tomatoes and broth. Simmer 15 to 20 minutes, until the veggies are tender.
Use your immersion blender (Yeah!) to puree the soup, or use a regular blender very carefully. Leave it a little chunky if you like (I like). In a small bowl, combine 1/3 c. of the creme fraiche with a ladle-full of soup. Stir this into the rest of the soup.
Serve in big mugs with a dollop of creme fraiche and a sprinkling of fresh marjoram. I served with a slice of a rustic, seedy bread. It was delicious.
Enjoy!
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