Fennel and Heirloom Tomato Stew
When I’m enjoying soup, I like to have a little surprise burst of flavor every few bites. It keeps it interesting and it feels like a journey. If the soup tastes the same the whole time, it’s not nearly as exciting. That’s also why I keep the salt and olive oil handy on the table, so I can add as I go. Salt goes a long way when we add a little on top, vs. adding a lot to the base of it. So you’re using less sodium, and getting more flavor.
Fennel and Heirloom Tomato Stew
When I’m enjoying soup, I like to have a little surprise burst of flavor every few bites. It keeps it interesting and it feels like a journey. If the soup tastes the same the whole time, it’s not nearly as exciting. That’s also why I keep the salt and olive oil handy on the table, so I can add as I go. Salt goes a long way when we add a little on top, vs. adding a lot to the base of it. So you’re using less sodium, and getting more flavor.
Ingredients
- 1 bulb fennel
- fennel fronds
- 3 little heirloom tomatoes, more or less, use what you like
- 3/4 lb summer squash (any variety)
- Water
- Salt & Pepper to taste
- Olive Oil
- Meyer Lemon Rind
- Freshly Baked Croutons
Instructions
- Slice the fennel, and heirloom tomatoes. Set aside a little bit of fennel to bake for garnish. You can also slice a little onion if you want to.
- In a little pot, add the fennel, some fennel fronds, and tomatoes, and then pour water to cover the vegetables, plus a bit more. Let that start to simmer, while you chop your summer squash. Add the summer squash after a few minutes, and let everything simmer until you can pretty much poke your fork through the squash.
- In the mean time, bake what you have left of the fennel bulb, and a little squash at 350 degrees, until it’s a bit crispy on the edges.
- Add salt and pepper, and some rind of meyer lemon to the base of the soup. You can then blend it in a blender or with a hand blender. I used a hand blender this time so it had a bit of chunkiness to it. If you have any fresh parsley or other herbs in the garden, throw that in after it’s blended.
- After you pour the soup in bowls, garnish it with fresh tomatoes, baked fennel and squash, and fresh herbs. I used the fennel fronds. They have a unique look to them, and no they don’t make it taste like licorice. Drizzle olive oil on top, add salt and pepper. This should feel like an experience while you add the toppings bit by bit.
- Finally, add more lemon rind. Add it in little places all around. Every time your senses get a taste of it, in every few bites, you’ll experience the most fun part of this little stew.
- You can also bake a few croutons by cutting a little of your sourdough bread, drizzling oil on it, and baking it until they’re crispy.
- Enjoy your soup adventure.
