"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Tomato Fennel Soup Recipe

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This recipe for Tomato Fennel Soup, by , is from Family Favorites from the Albis and Caruso Homes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Maria Pollio
Added: Friday, November 16, 2007


1 large white onion, chopped
2 bulbs of fennel, chopped
2 garlic cloves, chopped
white wine
1 large can of chopped tomatoes
a few cups of water to rinse can
2 bay leaves
1 tsp. dried oregano
3 tsps. dried basil
3 tbsps. sugar
1 pinch red pepper flakes
1/3 cup balsamic vinegar
heavy cream

fresh basil & crumbled feta cheese

Sautee onions, fennel and garlic on high heat in large stock pot until translucent. Remove from heat and use a little white wine to cool pot down. Add 1-2 cups Sambuca. Put back on burner and simmer until alcohol cooks out. Add the rest of the ingredients, except basil and feta, and cook over medium heat, stirring occasionally for about one hour. Remove bay leaves and blend soup. Return to heat and add 1-2 pints of heavy cream, salt and pepper to taste. Garnish with fresh basil and crumbled feta cheese.

Personal Notes:
Personal Notes:
When tasting soups, if they don't seem to have enough flavor, adjust by adding an acid or sweetener. Use citrus or vinegar and balance with sugar or honey.




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