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    ITALIAN-STYLE FENNEL SOUP WITH WHITE WINE AND TOMATOES
    from "Dairy Hollow House Soup & Bread Cookbook" by Crescent Dragonwagon

    In Italy, fennel is often served raw, as a crudité, or lightly cooked, then marinated in oil and vinegar. But to my mind it also mixes well with these classic Mediterranean flavors. Bright colors echo the bright, clear tastes.

    Serves 6 to 8 as a Starter
    INGREDIENTS (CLICK TO BUY)

    5 cups any well-flavored chicken or vegetable stock
    3 medium bulbs fennel, sliced
    2 cups dry white wine
    2 cups seeded and chopped fresh tomatoes (peeled if you find tomato skin in the finished soup offensive) or 1 can (15 ounces) whole tomatoes with their juice
    Pam cooking spray
    1 to 2 tablespoons olive oil
    2 large red onions, chopped
    1 teaspoon fennel seeds (optional)
    4 cloves garlic, peeled and put through a garlic press
    2 teaspoons honey
    Salt and freshly ground black pepper to taste
    1 cup coarsely chopped fennel leaves, any tough stems removed before chopping

    Print recipe
    PREPARATION

    1. In a large soup pot, bring the stock to a boil. Drop in the sliced fennel and blanch it over medium-high heat just until tender-crisp, about 3 minutes. Remove from the heat and strain out the fennel using a slotted spoon. Set the fennel aside.
    2. Add the wine to the stock. Bring back to a boil, and let boil over high heat 5 minutes. Then add the tomatoes. Turn down the heat to a medium-low and let simmer for 10 minutes.
    3. Meanwhile, spray a large skillet with Pam. Add the olive oil, and heat over medium-high heat. Add the onions and sauté until starting to soften, 4 to 5 minutes. Add the fennel seeds if you wish a more pronounced fennel flavor in the finished soup, and continue stirring and sautéing for another 5 minutes. Add the garlic, and stir for 1 minute more.
    4. Scrape the contents of the skillet into the soup pot, deglazing the pan with a little of the soup and adding the deglaze to the pot as well. Add the honey. Let the soup simmer 5 minutes, then season to taste with salt and pepper.
    5. When ready to serve, return the blanched fennel to the pot, and heat through. Remove from the heat, stir in half the fennel leaves, and serve. Pass additional fennel leaves at the table.


    Make it Vegetarian Make it Gluten-free
    Product nutrition and information
     Quantity Ingredients Est.Price
      FreshDirect Chicken Stock - $3.49/ea
     pint
     
      Fennel - $3.49/ea Save! 2 for $6.00
     Farm Fresh
    Earliest Delivery Wed 4/23
     
      Varanda do Conde Vinho Verde - $14.99/ea plus tax Save! Just $13.49 each when you buy 6 or more.
     750ml
     
      Beefsteak Tomatoes, Large - $3.99/lb
     Farm Fresh, Lg
     
      Red Onion, Large - $1.49/lb
     Lg, Farm Fresh
     
      Garlic - $3.99/lb
     Farm Fresh, Med
     
    Optional Ingredients
      FreshDirect Fennel Seeds - $3.59/ea
     3.25oz
     
    You May Already Have
      Pam Olive Oil Cooking Spray - $3.99/ea
     5oz
     
      Bertolli Classico Olive Oil - $11.99/ea
     25.5oz
     
      Stiles Apiaries Pure Honey
    This product is currently unavailable.
     
      Morton's Regular Salt - $0.99/ea
     26oz
     
      FreshDirect Tellicherry Peppercorns - $3.79/ea
     2.25oz
     
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