Creamy Tomato Soup With Fennel And Dill Recipes

TOMATO DILL SOUP

Steps:

• Melt butter in a saucepan over medium heat. Add onion and garlic, and cook, stirring until tender. Stir in the tomatoes and condensed chicken broth, and season with dill weed, salt, pepper and the bay leaf. Bring to a boil, then reduce heat and simmer for 45 minutes.
• Remove from heat, and discard bay leaf. Use a food processor or blender to puree the soup in small batches until smooth. Serve immediately, or chill and serve cold.

TOMATO FENNEL SOUP

Steps:

• Heat olive oil in a large saucepan over medium-high heat. Cook and stir fennel, onion, celery, and garlic in the hot oil until tender, about 10 minutes.
• Pour tomatoes and chicken broth over vegetable mixture and simmer for 4 minutes. Remove saucepan from heat and add basil and parsley. Cool soup slightly.
• Pour soup into a blender no more than half-full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

CREAMY TOMATO SOUP WITH FENNEL AND DILL

Steps:

• In a large stockpot, melt 2 tablespoons of butter over medium high-high heat.
• Add chopped onion and fresh fennel (if using) along with 1 teaspoon salt and 1/2 teaspoon pepper. If using fennel seed instead, add that now.
• Saute onions until soft and slightly caramelized, about 5 minutes.
• Add carrot and cook for an additional 3 minutes.
• Pour in chicken broth. Then add plum tomatoes (with the juices), diced tomatoes, tomato paste, and 1 tablespoon of the parmesan cheese.
• Using a wooden spoon, break up the plum tomatoes.
• Add 1-2 teaspoons salt, and 1/2- 1 1/2 teaspoons pepper.
• Bring to a boil then, reduce heat to simmer and cover.
• Cook for 25-30 minutes, stirring every now and then to ensure even heat distribution.
• Add the dill and heavy cream and stir to combine. Add 1-2 tablespoons of remaining parmesan, and the remaining 1 tablespoon of butter.
• Simmer for 10-15 minutes.
• Adjust seasonings to taste.
• Take soup off heat and CAREFULLY! blend in food processor or with a stick blender.
• Process to desired consistency.
• Enjoy alone, or with crusty fresh bread.
• Yum! :).
• *** If using fresh fennel, only use the fennel bulb, not the stalks or fronds. Cut the bulb in half, cut out core and discard. Cut fennel into medium dice and add to soup where directed.

LAMB MERGUEZ MEATBALLS WITH SPICY TOMATO SAUCE

Steps:

• For the merguez meatballs: Preheat a deep-fryer to 375 degrees F. Preheat the oven to 400 degrees F.
• Add the cumin, coriander and fennel seeds to a 3- to 4-quart saucepan set over medium-low heat. Toast the spices, shaking the pan frequently, until they are fragrant and beginning to change color, 5 to 6 minutes. Remove the spices to a clean plate and let cool, then add them to a spice grinder and blend. Add the blended spices to a bowl with the hot paprika, sumac and cayenne and stir to combine. In a large bowl, add the ground lamb, spice blend, potato flakes, onion, yogurt, harissa, salt, garlic and egg. Combine gently with clean hands, using care to distribute all the flavorings evenly, but try to avoid pressing down or compacting the mixture. Lightly coat your hands with olive oil, then measure out 1 1/2 tablespoons of the mixture with an ice cream scooper and roll it into a meatball. Set aside in a baking dish. Repeat with the remaining mixture.
• Brown the meatballs in batches in the deep-fryer until they are golden brown and hold their shape, 3 to 5 minutes. The meatballs will continue to cook in the tomato sauce, so this step is to give them color and additional flavor. Remove the meatballs to a baking dish and set aside.
• For the spicy tomato sauce: Coat the same saucepan with more olive oil and set over medium heat. Add the onions and stir with a wooden spoon to collect any browned bits caught on the surface of the skillet. Sweat until the onions are slightly softened, 4 to 5 minutes. Add the garlic and cook until fragrant, an additional few minutes. Add the harissa and tomato paste and toast for 1 to 2 minutes. Add the blended tomatoes and stir. Season the mixture with salt and pepper and stir to combine. Simmer the sauce for about 20 minutes to allow the flavors to meld. Cover the meatballs with the sauce and transfer to the oven. Roast until the meatballs are fully cooked through and caramelized from the sauce, 10 to 15 minutes.
• Add the yogurt, mint, parsley and lemon zest to a small bowl, then season with salt. Stir to combine and adjust the seasoning as needed.
• Place dollops of the seasoned yogurt and top with the meatballs. Garnish the meatballs with crumbled feta and fresh dill tops.

CREAMY TOMATO SOUP

Steps:

• If using fresh tomatoes, peel the tomatoes, preserving as much juice as possible. Place peeled whole (or canned whole) tomatoes in a large kettle. Simmer tomatoes in their juices over low heat for 20 minutes, or until tomatoes are mushy and easily break apart when stirred with a wooden spoon.
• In a skillet, sauté the onion and celery in butter about 5 minutes, or until onions are clear. Add the sautéed onion mixture to the kettle with the tomatoes. Add milk, baking soda, sugar, celery salt, tomato sauce and tomato paste to the kettle, and stir well. Simmer over low heat until the soup is beginning to steam, but don't let it come to a boil (or the milk can separate from the tomato base, giving the soup a clumpy rather than a creamy texture). Season with salt and pepper.
• Serve hot, with a handful of cheese sprinkled on the top of each serving.