Side Pannel
Tomato-Fennel Consomme
Tomato-Fennel Consomme
- Recipe Submitted by ADMIN on 09/26/2007
Category: Low Fat, Vegetarian
Ingredients List
- 4 lb Fennel bulbs
- 1 Onions; cut into chunks
- 1 tb Olive oil
- 2 1/2 ts Salt; or less (if using
- -canned tomatoes)
- 4 c Water
- 2 1/2 lb Ripe tomatoes; chopped
- 1/8 ts Cayenne; to taste (optional)
- 4 tb Croutons; optional
Directions
Remove the leafy tops from the fennel, and set aside. Cut the bulbs into
chunks. Place them in a food processor with onions, and pulse together
until finely minced. (You can also do this by and.)
Heat the oil in a medium-sized saucepan. Add the chopped onion and fennel
and the salt, and saute over medium heat for about 10 minutes. Lightly
rinse out the food processor bowl and set aside to use again later.
Add the water and tomatoes, and bring to a boil. Cover, lower the heat to a
simmer, and cook for about 20 minutes. (A llitle longer wouldn't hurt. This
is an inexact craft.)
Transfer the soup to the food processor and puree. Carefully strain into a
large-ish bowl (if you plan to serve this cold) or another saucepan (if
you're serving it hot). Don't press too hard on the vegetables, so the
consomme stays clear. Season to taste with cayenne.
Heat or chill the soup, depending upon your taste and the weather. Garnish
each serving with some of the feathery fennel tops, minced into tiny bits
with scissors. You can also float some croutons tons, if you like.
About 6 cups (4 to 6 dainty servings) Preparation time: 45 minutes, plus
longer for chilling, if you want to serve it cold (15 minutes of work) PER
SERVING: 200 cals, 5.1 g fat, 20.0%
~ "Although you can successfully make this soup all year long with a
good brand of canned tomatoes. it's especially delicious made with fresh
ripe tomatoes at the peak of their season. This soup freezes beautifully.
"The onion and fennel can be prepared a day or two ahead. Chop them
together in a food processor (just a few bursts with the steel blade and
store in a sealed plastic bag in the refrigerator.
"Fennel is a subtle presence that blends perfectly with tomatoes in this
light, clean tasting soup. Serve Tomato-Fennel Consomme hot or chilled;
plain or with a few Croutons floating on top."
chunks. Place them in a food processor with onions, and pulse together
until finely minced. (You can also do this by and.)
Heat the oil in a medium-sized saucepan. Add the chopped onion and fennel
and the salt, and saute over medium heat for about 10 minutes. Lightly
rinse out the food processor bowl and set aside to use again later.
Add the water and tomatoes, and bring to a boil. Cover, lower the heat to a
simmer, and cook for about 20 minutes. (A llitle longer wouldn't hurt. This
is an inexact craft.)
Transfer the soup to the food processor and puree. Carefully strain into a
large-ish bowl (if you plan to serve this cold) or another saucepan (if
you're serving it hot). Don't press too hard on the vegetables, so the
consomme stays clear. Season to taste with cayenne.
Heat or chill the soup, depending upon your taste and the weather. Garnish
each serving with some of the feathery fennel tops, minced into tiny bits
with scissors. You can also float some croutons tons, if you like.
About 6 cups (4 to 6 dainty servings) Preparation time: 45 minutes, plus
longer for chilling, if you want to serve it cold (15 minutes of work) PER
SERVING: 200 cals, 5.1 g fat, 20.0%
~ "Although you can successfully make this soup all year long with a
good brand of canned tomatoes. it's especially delicious made with fresh
ripe tomatoes at the peak of their season. This soup freezes beautifully.
"The onion and fennel can be prepared a day or two ahead. Chop them
together in a food processor (just a few bursts with the steel blade and
store in a sealed plastic bag in the refrigerator.
"Fennel is a subtle presence that blends perfectly with tomatoes in this
light, clean tasting soup. Serve Tomato-Fennel Consomme hot or chilled;
plain or with a few Croutons floating on top."
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