Made In Minutes Tomato & Fennel Soup
recipe courtesy of Lisa Starr
Ingredients
2 tablespoons olive oil
2 bulbs of fennel, sliced including tops
2 teaspoons crushed garlic
1 large (800 gram) can chopped tomatoes
6 cups beef stock*
1 - 2 tablespoons sugar (or to taste)
Salt and coarse black pepper
2 bulbs of fennel, sliced including tops
2 teaspoons crushed garlic
1 large (800 gram) can chopped tomatoes
6 cups beef stock*
1 - 2 tablespoons sugar (or to taste)
Salt and coarse black pepper
* Use 6 teaspoons of parve Ina Paarman beef stock to 6 cups of water OR an alternative stock flavor.
This is what Fennel looks like. Cut off the very woody base but use the rest of the bulb including the feathery leaves.
Preparation Instructions
1: Heat the oil and fry the fennel and garlic for 3 minutes.
2: Add the tomatoes, stock, sugar, salt and pepper and simmer for 12 minutes.
3: Process till smooth and serve as is or top with a generous tablespoon of grated Parmesan cheese.
1: Heat the oil and fry the fennel and garlic for 3 minutes.
2: Add the tomatoes, stock, sugar, salt and pepper and simmer for 12 minutes.
3: Process till smooth and serve as is or top with a generous tablespoon of grated Parmesan cheese.
🌽🍆🍅🍍🍠🍤🍗🧀🍔🍟🍕 🍏🍎🍐🍊Please recommend this page & be sure to follow the Coconut Whisperer which continues the traditions of Cheese the top Food and Recipe channel on Disqus 2017-2019 🌽🍆🍅🍍🍠🍤🍗🧀🍔🍟🍕🍏🍎🍐🍊
No comments:
Post a Comment