the weather in NYC can be harsh - the Summers are sticky, and Winter can stick around for a lifetime. this past week we went from the low 30's to the mid 60's and back down to 34ยบ, all in a matter of a week. tonight the wind picked up to 60 mph, and gave a blistering sting when it hit your face. we went out to take photos of "Flat Stanley", and on our way home we decided to have some homemade tomato soup, and a sandwich on crusty bread.
i decided to make "Roasted Tomato & Fennel Soup", it was perfect! it warms you up and goes down smooth. Hope you enjoy the recipe, and please stay out of the wind.
Step 1: You'll Need the following ingredients: 2.5 lbs of Tomato's (Cored, halved, & Seeded), 2 cloves of Garlic, 1 med. Fennel Bulb washed, cored, & Cubed, 1 med. Yellow Onion Chopped, 2 Cups of Chicken Stock, and 1/2 cup of Whole Milk.
Step 2: Place Tomato's on a rimmed baking dish, coat with Olive Oil and Broil for 8-10 minutes
(until Skin is blackened). Remove, Let cool for 2 minutes and remove, and discard skins.
Step 3: Saute Onion, Fennel, and Garlic in Olive Oil over med. Heat till Onions are tender.
Step 4: Add Stock, Tomato's, and a Pinch of Salt and let simmer till tomato's are cooked.
Transfer to a Blender in batch's and Puree' - Return to pot, and add Milk. Let thicken and Serve.
i chose to serve mine in Mugs w/ Swiss, Sharp Cheddar, & Avocado on Toasted Ciabatta.
*All ingredients used were Organic
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