Tomato and Fennel Soup
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 266 |
| pro | 11 g |
| total fat | 11 g |
| sat. fat | 3 g |
| carb | 33 g |
| fibre | 4 g |
| chol | 5 mg |
| sodium | 1,205 mg |
| % RDI: | - |
| calcium | 18 |
| iron | 19 |
| vit A | 13 |
| vit C | 38 |
| folate | 22 |
This rustic, hearty soup fills the kitchen with tantalizing aromas. Enjoy it all year round — in the summer with a dollop of sour cream and a sprinkle of minced fresh basil and in the cold weather months with Parmesan Croûtes.
Ingredients
Preparation
Cut off and reserve feathery tops of fennel for garnish; coarsely chop bulb.
In large heavy saucepan or Dutch oven, heat oil over medium heat; cook chopped fennel, onions, garlic, salt and pepper, stirring occasionally, until onions are softened, about 5 minutes.
Add stock and tomatoes, breaking up with spoon; bring to boil. Reduce heat, cover and simmer until onions and fennel are tender, about 40 minutes.
In food processor or blender, purée soup, in batches, until smooth. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, in shallow airtight container until cold. Cover and refrigerate for up to 3 days or freeze for up to 1 week. Reheat to serve.) Return to pan and heat through. Ladle into bowls; top with reserved fennel tops and Parmesan Croûtes.
Source : Canadian Living Magazine: October 2003
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