Makes: 8 Cups
Total Time: 1 Hour 15 Minutes
| Saute in 2 T. Olive Oil: | | 1 | cup onion, chopped |
Add: | | 1 | T. garlic, minced |
Add and Simmer: | | 4 | cups tomatoes, seeded and diced | | 1 1/2 | cups fennel bulb, trimmed, diced | | 1 | cup russet potato, peeled, diced | | 1/4 | cup carrots, peeled and grated |
Add and Simmer: | | 4 | cups chicken or vegetable broth | | 3 | T. fresh basil, chiffonade | | 2 | T. fresh lemon juice | | 2 | T. dry sherry | | 1 | t. fresh thyme leaves | | 1 | t. fresh oregano leaves | | 1/2 | t. salt | | 1/2 | t. white pepper |
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...the queen of tomato soups—Tomato Bisque |
Saute onions in olive oil 4–5 minutes, in a large stockpot over medium heat. Stir often so that the onions don’t stick.
Add minced garlic and stir about 1–2 mins. Turn heat to low so garlic doesn’t burn. It’ll turn brown and rancid-smelling if burned.
Add prepared vegetables. Put tomatoes in first. This creates liquid in the stockpot to prevent other vegetables from burning.
Add chicken broth and stir. Add basil, lemon juice, sherry, oregano, thyme, salt, and white pepper. Simmer 20–30 mins. When vegetables are cooked, puree soup in half-batches. Keep lid covered with a towel. Begin on low and increase speeds gradually. Repeat with other half of soup and puree until smooth. Transfer to another container and set aside or store in the refrigerator.
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Preparing Fennel:
Fennel has many stems and fronds at the top of the bulb. For this soup, cut them off and discard. Peel away any discolored layers from the bulb. Quarter the bulb and cut out the core. Then dice. |
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