The mornings here have been very foggy and cool. So between the fog of the mornings and the major financial crisis, I have been thinking about comfort food in the form of soup. What could be better than vegetable soup to give the vitamins and minerals to survive the day?
I made a pot of Roasted Tomato Fennel soup. Roasting the vegetables give a more robust flavour. The end product looks like carrot soup but I can assure you that it tastes nothing like that. The wonderful anise flavour of the fennel marries well with the tomatoes. For an extra anise flavour you could add a touch of Pernod just before serving.
Oven Roasted Fennel and Tomato Soup
1 fennel bulb, cored and roughly chopped
3 tomatoes, quartered
1 carrot, roughly chopped
500 mL (2 cups) chicken or vegetable stock
Preheat oven to 175°C (350°F).
Roughly chop vegetables, place on a baking tray; drizzle with olive oil and sprinkle with salt.
Oven roast for approx. 10-15 minutes or until vegetables have softened. Place vegetables in a pot, add stock and simmer for 8-10 minutes; blend into a creamy soup.
Serve hot, drizzled with olive oil. Garnish with gremolata.
15 mL (1 Tbsp) fresh parsley
1 clove garlic, sliced
Combine the ingredients on a chopping board and mince finely.