Tomatensuppe Fenchel Knoblauch (Print Version)
# Ingredients:
01 -
One whole garlic bulb.
02 -
1 fresh lemon.
03 -
400g canned diced tomatoes.
04 -
100ml heavy whipping cream.
05 -
Salt, to taste.
06 -
1 big fennel bulb with fronds.
07 -
125ml tomato paste.
08 -
Pepper, to taste.
09 -
Splash of olive oil.
10 -
1 liter vegetable stock.
# Instructions:
01 -
Spoon into bowls, drop a bit of cream and top with some chopped fennel greens.
02 -
Let it barely bubble for another 20 minutes. If you want, blitz with a stick blender until smooth. Squeeze in some lemon juice and season with salt and pepper until it tastes right.
03 -
Dump in the canned tomatoes and broth. Bring everything up to a boil. Scrape any dark bits off the pot, they're flavor!
04 -
Mash that roasted garlic with a fork and add it to the fennel with the tomato paste. Let it all cook together for about 5 minutes.
05 -
Slice up the fennel nice and thin. Toss it into a pot with some olive oil and a big pinch of salt. Cook on low heat for 20–30 minutes, stirring a lot, till it goes deep golden brown.
06 -
Chop off the top of the garlic bulb. Douse with oil and a bit of salt, wrap up in foil, and roast at 200°C for half an hour.
# Notes:
01 -
When you cook fennel until it caramelizes, it brings out awesome sweetness.
02 -
Roasted garlic turns soft and mellow, not sharp at all.
03 -
Blending makes everything thick and silky.