Thursday, February 08, 2007

Spicy Tomato and Fennel Soup

This soup from Bill Grangers Bill’s Food is quite unusual in that you don’t add any stock or water, it is pure roasted veg with some olive oil thrown in, all pureed up. It has a very rich & intense flavour that is quite nice though I would be tempted to water it down a bit next time as it can beceome a bit overwhelming halfway through your serve.

Spicy Tomato and Fennel Soup

2kg vine ripened tomatoes
6 garlic cloves, peeled
1 small carrot, diced
½ small fennel bulb, finely chopped
60ml (1/4 cup) extra virgin oil
2 tablespoons sea salt
freshly ground black pepper
Basil leaves to serve

Preheat oven to 200c. Place the tomatoes, garlic, carrot and fennel in a roasting tin. Drizzle with olive oil and sprinkle with salt & pepper. Cover with foil & bake for 1 ½ hours. Uncover and bake for another 30 minutes or until the vegetables are well cooked.

Transfer the vegetables to a food processor or blender & blend until combined. Serve with basil leaves sprinkled on top

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