Vegan: Tomato Soup Perfumed With Fennel

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* Exported from MasterCook Buster *

 

Tomato Soup Perfumed With Fennel

 

Recipe By : La Grenouille, N.Y.C.

Serving Size : 4 Preparation Time :

Categories : Soup Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 large -- ripe, beefsteak

-- tomatoes

5 ripe plum tomatoes

1/2 bulb fennel

1/2 sweet red pepper

5 cloves garlic -- peeled

5 shallots -- peeled

1 medium spanish onion

1 quart tomato juice

1 bunch tarragon

1 sprig thyme

2 bay leaves

10 turns of a mill with white pepper

1/2 teaspoon fennel seeds

1 teaspoon -- salt

1 teaspoon tarragon vinegar -- (up to double this

-- amount)

1/2 bulb fennel

teaspoon -- salt

4 sprigs tarragon

 

Roughly chop the tomatoes, fennel, red pepper, garlic, shallots, and

onion, then place them in a stainless steel saucepan with the tomato

juice, herbs, spices, and vinegar. Bring to a boil, lower the heat, and

simmer until the vegetables are very soft.

 

Meanwhile, remove and discard the tough center core of the fennel and

slice it into julienne. Bring 1/4 cup lightly salted water to a boil.

Add the fennel and cook until tender. Keep warm until ready to use.

 

Puree the soup in a blender then pass it through a fine sieve, pressing

the solids with a ladle to extract the liquid. Taste and add more

tarragon vinegar, salt, or white pepper as necessary.

 

Ladle soup into individual bowls and garnish with tarragon sprigs.

 

Recipe from La Grenouille, New York, N.Y.

 

From the PCRM web site at: http://www.pcrm.org/health/RVSK/RVSK4.html

 

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