Tomato and fennel soup with Pernod cream (Easy-to-make soup recipes)

 

                Tomato and fennel team up fabulously in this soup. The sweetness of the tomato is complemented by the licorice accent of the fennel. Dollops of crème fraîche scented with Pernod add another hit of licorice flavor while beautifully  garnishing the soup.

6 servings

• 4 medium fennel bulbs
• ¼ cup olive oil
• 1 cup chopped onion
• ½ cup diced carrot
• 2 tablespoons chopped fresh tarragon, plus 6 sprigs for garnish
• 1 teaspoon salt
• ¼ teaspoon red pepper flakes
• 1 can (28-ounce) diced tomatoes, drained well
• 4 cups chicken stock (click here for recipe)
• Two-third cup crème fraîche (recipe below)
• 1 teaspoon Pernod (optional)

1. Cut off and discard stalks from fennel ; halve the bulbs lengthwise, and cut out and discard the though inner cores ; chop enough fennel to yield 3 cups.
2. Heat the oil in a large, deep-sided pot over medium-high heat.
3. When hot, add the chopped fennel, onion, and carrot, and cook, stirring frequently, until vegetables are softened and starting to brown, for 8 to 10 minutes ; stir in the chopped tarragon, 1 teaspoon salt, and the red pepper flakes.
4. Add the tomatoes and chicken stock, amd continue to cook at a gentle simmer until the vegetables are tender, for about 20 minutes
5. Purée the soup in batches in a food processor, blender, or food mill, and return soup to the pot ; ladle a little of the warm soup into a small bowl and whisk in one-third cup of the crème fraîche, then whisk this mixture into the soup.
6. Taste soup and season with salt, as needed.
7. To serve, ladle one cup of soup into each of 6 bowls ; if desired, whisk Pernod with the remaining crème fraîche in a small bowl.
8. Garnish the center of each serving with a dollop of crème fraîche and a fresh tarragon sprig.

Homemade Crème Fraîche

Makes about 1¼ cups

• 1 cup heavy cream
• ¼ cup sour cream

1. Whisk cream and sour cream together in a medium nonreactive bowl ; let stand at room temperature until thickened, for 6 hours or longer.
2. Cover and refrigerate ; crème fraîche can be stored up to 1 week, covered, in the fridge.

Bread basket choice : Crusty baguette ou sourdough loaf.

BON APPÉTIT