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#218 Tomato and fennel soup This recipe makes approximately 5C for 5 bowls of soup.
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Equipment
Ingredients
... to decorate and serve
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Tomato and fennel soup This is a great tasting soup that can be made in advance. Although there are a lot of different ingredients, if you have the equipment, it's not as difficult as you might think. Soaking Soak the sun dried tomatoes overnight using the minimum amount of water to just cover them. Method Juice the celery to give about 1+1/2 C of juice. ... in the blender Put the sun dried tomatoes and celery juice into the blender jug. Add the following ingredients in turn. Mince the ginger. I use the seed processor for this. Peel the tomatoes. Hold them on a fork and dunk them briefly into boiling water until the skins crack. Add the zest and juice from half a lemon. Finely chop the garlic cloves. Stone and chop the date. Add the olive oil and salt. Blend all this together to make a smooth mix. ... put in the processor Chop the fennel bulb. Skin and chop up the shallots. Chop the red pepper discarding the seeds. ... process Add the mixture from the blender jug. Use 1/2 C water and pulse briefly to retrieve the last bit. Process everything fairly fine. Serve Finely chop the basil and parsley. You can keep this soup in the fridge for a day or so until you need it. You can serve this soup cold or warm. To serve warm, heat in a pan stirring occasionally until finger hot. Don't forget to warm the soup bowls. Pour into the soup bowls and sprinkle with the finely chopped herbs. Goes well with some flax seed crackers. Afterwards Clean the blender. Clean the green juicer. Clean the processor. Clean the seed grinder. Recycle the waste.
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