02142 (Cambridge, MA) Office delivery?

    show messages
    hide messages
    Shop by recipe What's Cooking Now
    Dietary Concerns
    Special Occasions
    Advanced Recipe Search


    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

    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

    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
      Fennel - $3.49/ea Save! 2 for $6.00
     Farm Fresh
      Varanda do Conde Vinho Verde - $14.99/ea plus tax Save! Just $13.49 each when you buy 6 or more.
      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
    You May Already Have
      Pam Olive Oil Cooking Spray - $3.99/ea
      Bertolli Classico Olive Oil - $11.99/ea
      Stiles Apiaries Pure Honey
    This product is currently unavailable.
      Morton's Regular Salt - $0.99/ea
      FreshDirect Tellicherry Peppercorns - $3.79/ea
    Email a copy of this recipe on the day of delivery! Estimated Total:  
    save recipe as list

    Home   |   Your Account   |   Help/FAQ   |   Contact Us
    © 2002 - 2014 Fresh Direct, LLC. All Rights Reserved.

    Privacy Policy  |  Customer Agreement  |  A note on images for AOL users