Creole Tomato And Fennel Soup Recipes

Steps:

• Heat olive oil in a large saucepan over medium-high heat. Cook and stir fennel, onion, celery, and garlic in the hot oil until tender, about 10 minutes.
• Pour tomatoes and chicken broth over vegetable mixture and simmer for 4 minutes. Remove saucepan from heat and add basil and parsley. Cool soup slightly.
• Pour soup into a blender no more than half-full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

Steps:

• Heat the olive oil in a large pot over medium-low heat. Add the fennel and leeks and season with 1 1/2 teaspoons salt and the red pepper flakes. Cook, stirring occasionally, until the vegetables are just tender, about 25 minutes.
• Add the Sambuca and cook until evaporated, about 1 minute. Add the tomatoes, chicken broth, heavy cream and ½ cup water. Bring to a simmer over medium heat; cook until the fennel is soft, about 15 minutes.
• Working in batches, transfer the soup to a blender and puree until smooth (or puree in the pot with an immersion blender). Return the soup to the pot; return to a simmer and season with salt. Top each serving with the crab and fennel fronds.

Steps:

• In a large pot, melt the butter over med-high heat.
• Add the onion and cook, stirring, until very tender, 7-10 minutes.
• Stir in the garlic, Cajun seasoning, and cayenne pepper and cook, stirring, for 1 minute.
• Stir in the diced tomatoes and broth.
• Simmer, uncovered, for 15 minutes.
• Working in batches, transfer the soup to a blender or food processor and puree until smooth.
• Return the soup to the pot.
• Stir in the sour cream and salt and simmer until heated through, about 3 minutes.
• Serve piping hot.

Steps:

• In a large pot, heat the oil over medium heat. Add the fennel and cook, stirring, until it starts to soften, about 5 minutes. Add the celery, onion, and garlic. Cook, stirring, 5 minutes longer to allow the flavors to blend together. Carefully add the Pernod. (Caution! It could flame up.) Add the dill, celery seeds, and pepper. Add the vegetable stock and tomatoes, and bring the mixture to a boil. Reduce the heat to a simmer and let simmer for 40 minutes.
• Remove the pot from the heat. Process the soup, in batches, in a blender or food processor fitted with the metal chopping blade until smooth. Add the butter, if desired, and stir until melted. Taste and check the seasoning, adding salt if needed.

Steps:

• Melt 6 tablespoons butter in a large pot over medium heat. Add fennel, onion and 1/2 teaspoon salt. Toss to combine. Reduce heat to medium-low. Partly cover and cook, stirring occasionally, until vegetables are very tender, about 20 minutes. Stir in garlic and chile powder; cook 1 minute. Stir in Pernod and cook until almost completely evaporated, about 3 minutes.
• Pour in tomatoes, 1 1/2 cups water and the stock. Bring to a simmer and cook gently, uncovered, for 30 minutes. Season with 1 1/2 teaspoons salt and the black pepper. Purée soup in batches using a blender or immersion blender until smooth.
• Transfer soup back to pot over medium heat; simmer until slightly thickened, 5 to 10 minutes more. Scrape down sides and bottom of pot occasionally. Remove from heat and cover to keep warm.
• Heat oven to 350 degrees. Spread bread slices on a large baking sheet. Bake until light golden, about 10 minutes.
• Toast fennel seeds in a small skillet over medium heat until fragrant and lightly colored, 2 to 3 minutes. Melt in remaining 1 tablespoon butter.
• Adjust oven temperature to broil and position rack 6 inches from heat. Brush toasts with fennel-seed butter and top with Brie. Return to oven and broil until bubbly and golden, 1 to 3 minutes (check every minute or so to see that they are not burning). Ladle soup into bowls and top with a cheese crouton. Garnish with fennel fronds.

Steps:

• In a large stockpot, melt 2 tablespoons of butter over medium high-high heat.
• Add chopped onion and fresh fennel (if using) along with 1 teaspoon salt and 1/2 teaspoon pepper. If using fennel seed instead, add that now.
• Saute onions until soft and slightly caramelized, about 5 minutes.
• Add carrot and cook for an additional 3 minutes.
• Pour in chicken broth. Then add plum tomatoes (with the juices), diced tomatoes, tomato paste, and 1 tablespoon of the parmesan cheese.
• Using a wooden spoon, break up the plum tomatoes.
• Add 1-2 teaspoons salt, and 1/2- 1 1/2 teaspoons pepper.
• Bring to a boil then, reduce heat to simmer and cover.
• Cook for 25-30 minutes, stirring every now and then to ensure even heat distribution.
• Add the dill and heavy cream and stir to combine. Add 1-2 tablespoons of remaining parmesan, and the remaining 1 tablespoon of butter.
• Simmer for 10-15 minutes.
• Adjust seasonings to taste.
• Take soup off heat and CAREFULLY! blend in food processor or with a stick blender.
• Process to desired consistency.
• Enjoy alone, or with crusty fresh bread.
• Yum! :).
• *** If using fresh fennel, only use the fennel bulb, not the stalks or fronds. Cut the bulb in half, cut out core and discard. Cut fennel into medium dice and add to soup where directed.

Steps:

• In 4-quart saucepan, heat oil over medium heat. Cook fennel, onion and garlic in oil about 5 minutes, stirring occasionally, until crisp-tender. Stir in tomatoes, broth, salt and pepper, breaking up tomatoes with spoon. Heat to boiling.
• Reduce heat. Cover; simmer 20 to 25 minutes or until vegetables are soft.
• Carefully pour half of the mixture into blender. Cover; blend on high speed about 30 seconds or until smooth. Return to saucepan. Repeat with remaining mixture. Keep warm over low heat until serving.