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Preparation time
10 minutes
Total time:
1 hour 10 minutes
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Ingredients
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45 mL 3 tbsp. olive oil
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500 mL 2 cups thinly sliced Spanish onions
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500 mL 2 cups peeled sweet potatoes cut into 2-cm (1-in.) cubes
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500 mL 2 cups fennel cut into 2-cm (1-in.) cubes
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2 garlic cloves, finely chopped
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5 mL 1 tsp. chopped or crushed fennel seeds
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10 mL 2 tsp. salt
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1 can (796 mL) (28 oz.) whole tomatoes
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1.25 L 5 cups vegetable or poultry broth
Your choice of toppings
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To taste, freshly ground pepper
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A drizzle, 35 % M.F. cream or olive oil
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To taste, finely chopped fresh herbs (tarragon, chives, or basil)
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To taste, crusty bread
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Directions
- Heat oil in a saucepan over medium heat. Sauté onions for 15 minutes, stirring occasionally.
- Add sweet potato and fennel cubes, garlic, fennel seeds, and salt. Brown for 10 minutes covered, stirring occasionally.
- Add tomatoes and broth. Bring to a boil and let simmer for 25 minutes over medium-low heat half covered.
- Let soup stand 10 minutes before carefully puréeing in blender.
- Taste and adjust seasoning as needed.
- When ready to serve, season with pepper and add selected toppings if using.
Chef’s secret
- The selection of tomatoes is important for optimum taste. Choose quality canned tomatoes.
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