Main Course: Roasted Tomato & Fennel Soup

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 34º, 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

Organic Butternut Squash Soup

i cannot think of a better First Recipe to our blog than Organic Butternut Squash Soup. i made this soup recently for a friend of ours - and instead of writing it down line for line, i decided to do a photo tutorial.

For this recipe you will need: 2 Butternut Squash, 2 Granny Smith Apples, 1 Lg Onion, 3 Cloves Garlic, Cinnamon, Ground Cloves, Cayenne Pepper, Salt, Nutmeg, 2 Tbs Butter, 4 C. Chicken Broth, 2 C. half & half. i served with a Hot Crusty Bread before our main course.

Step 1: Cut

Butternut Squash in 1/2 lengthwise

Step 2: Remove & Discard Seeds/Pulp with Spoon

Step 3: Lay Squash on Baking Pan face down (i put mine on wax paper),

and Bake for 45 minutes at 350º

Step 4: When finished, Remove Squash from Skins and Place in Bowl.

Be Careful not to Burn Your Fingers!

Step 5: For the Next Step you'll need the Following Ingredients...

Step 6: Mince the Garlic, Dice the Onion, and Chop the Apples (2)

it's important to let the Garlic & Onion Sweat 2 Minutes before cooking

Step 7: Place 2 Tbs of Butter in Dutch oven and Saute Garlic and Onions

till tender on Medium (it's important to cook at a moderate level)

Step 8: Once Onions are Tender, Add Squash & Apples

Step 9: You will need these items for the next steps....

Step 10: Now Add 4 Cups Chicken Broth and stir.

Once Mixed well let simmer till Apples are Tender.

Step 11: i usually Cover Mine, but not fully....

Step 12: Now Add the Following Spices...

They will darken the soup, but no worries it will lighten back up when we add the half & half

Step 13: Now Transfer to Blender in Batches, but make sure to take off the

center cap and cover with a dish towel before blending.

This will help to stop any explosions while pulverizing

Step 14: Transfer back to Pot, and add 2 Cups half & half.

Stir in and simmer till ready to serve... ENJOY!

Photos By: D. Ybarra