Hearty Saffron-Rich Tomato-Fennel Soup Recipe - Cooking Index
Hearty Saffron-Rich Tomato-Fennel Soup Recipe - Cooking Index
I really like this soup. It's chunky and full of interesting textures -- very pure -- and with a knockout combination of flavors. The pureness of the tomatoes really serves up the unusual combination of licorice (the fennel and basil) and saffron. Don't skimp on the latter -- it's sensational.
Courses: Soup| 1 teaspoon | 5ml | Saffron - crumbled |
| 1 tablespoon | 15ml | Boiling water |
| 4 tablespoons | 60ml | Olive oil |
| 2 | Yellow onions - chopped evenly | |
| Into a medium dice | ||
| 2 | Fennel bulbs - chopped evenly | |
| Into a medium dice (reserving the stalk | ||
| Feathers for the garnish) | ||
| 3 | Garlic cloves - minced | |
| 1/2 cup | 118ml | White wine |
| 1/2 cup | 20g / 0.7oz | Fresh basil leaves - finely shredded |
| 2 | Canned tomatoes - chopped well, | |
| With their juice | ||
| 2 cups | 474ml | Water |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Garnish | ||
| Shredded basil | ||
| Shredded fennel feathers |
Crumble and macerate the saffron in the boiling water until it completely gives up its flavor.
In a large pot, heat the 4 tablespoons of oil then saute the chopped onions, fennel, and garlic over medium-low heat for about 10 minutes. Pour in the wine and macerated saffron, then stir in the basil. Bring to a boil, then reduce heat and simmer for a minute or two. Add the chopped tomatoes, their juice, and the water. Bring to a boil, then reduce heat and simmer for about 30 minutes, partially covered.
When ready to serve, salt and pepper to taste, then stir in 1/4 to 1/2 cup basil and fennel feathers. Ladle into bowls and have at it.
Serve hot to 6 as a first course or as a luncheon soup.
Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com
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