Hearty Healthy Tomato-rich Fennel-saffron Soup |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This soup is chunky and full of interesting textures - very pure - and with a knockout combination of flavors. The pureness of the tomatoes really serves up the unusual combination of licorice (the fennel and basil) and saffron. Read more . Don't skimp on the latter - it's sensational. Ingredients:
add a few handfuls of peeled raw shrimp for a dinner dish...for last 3 minutes of cooking. |
1 tsp saffron crumbled |
1 tbl boiling water |
4 tbl olive oil |
2 yellow onions chopped evenly |
into a medium dice |
2 fennel bulbs chopped evenly |
into a medium dice (reserving the stalk feathers for the garnish) |
3 garlic cloves minced |
1/2 cup white wine |
1/2 cup fresh basil leaves finely shredded |
fresh organic tomatoes equal to a2 qt canned tomatoes chopped well, with their juice |
2 cup water |
salt to taste |
freshly-ground black pepper to taste |
garnish |
shredded basil |
shredded fennel feathers |
Directions:
1. Crumble and macerate the saffron in the boiling water until it completely gives up its flavor.
2. In a large pot, heat the 4 tablespoons of oil then saute the chopped onions, fennel, and garlic over medium-low heat for about 10 minutes. Pour in the wine and macerated saffron, then stir in the basil. Bring to a boil, then reduce heat and simmer for a minute or two. Add the chopped tomatoes, their juice, and the water. Bring to a boil, then reduce heat and simmer for about 30 minutes, partially covered.
3. When ready to serve, salt and pepper to taste, then stir in 1/4 to 1/2 cup basil and fennel feathers. Ladle into bowls and have at it.
4. Serve hot to 6 as a first course or as a luncheon .
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