Here it is. The obligatory Valentine’s Day recipe.
Not chocolate, though. Not even something sweet. Or an aphrodisiac even. As close as this gets to Valentine-y food is that the tomato is also known as a love apple.
What is here today is a tasty recipe for soup. If you are expecting this to be a tomato soup like the one you make from a red and white can, forget it. This one actually tastes like tomatoes, not some oddly sweet red coloured liquid.
What makes this the recipe for Valentine’s day?
You will have to read the whole post. No spoilers here!
Get a fennel bulb.
Get some onions.
Get some garlic too.
Put all that chopped and minced stuff into a pot with salt and pepper and olive oil.
While that’s cooking, open the cans of tomatoes.
After the vegetables have cooked for 5 minutes, add the tomatoes.
Add the chicken stock too.
After 40 minutes, there’s this.
Blend the vegetables and serve with some sour cream.
There! Valentine’s Day soup art.
The recipe source:
Tomato and Fennel Soup
This rustic, hearty soup fills the kitchen with tantalizing aromas. Enjoy it all year round — in the summer with a dollop of sour cream and a sprinkle of minced fresh basil and in the cold weather months with Parmesan Croûtes.
1 bulb fennel
2 tbsp (30 mL) extra virgin olive oil
2 onions, chopped
4 cloves garlic, minced
1/2 tsp (2 mL) each salt and pepper
4 cups (1 L) chicken stock or vegetable stock
2 cans (each 28 oz/796 mL) tomatoes
Cut off and reserve feathery tops of fennel for garnish; coarsely chop bulb.
In large heavy saucepan or Dutch oven, heat oil over medium heat; cook chopped fennel, onions, garlic, salt and pepper, stirring occasionally, until onions are softened, about 5 minutes.
Add stock and tomatoes, breaking up with spoon; bring to boil. Reduce heat, cover and simmer until onions and fennel are tender, about 40 minutes.
In food processor or blender, purée soup, in batches, until smooth. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, in shallow airtight container until cold. Cover and refrigerate for up to 3 days or freeze for up to 1 week. Reheat to serve.) Return to pan and heat through. Ladle into bowls; top with reserved fennel tops and Parmesan Croûtes.