marsha-tbay
Well-known member
Tomato Soup Perfumed with Fennel
Serves 4
Recipe from La Grenouille, New York, N.Y.
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 to 2 teaspoons tarragon vinegar
1/2 bulb fennel
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.
Purée 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.
Serves 4
Recipe from La Grenouille, New York, N.Y.
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 to 2 teaspoons tarragon vinegar
1/2 bulb fennel
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.
Purée 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.