March is always a tease. The sun will come out, and I’ll think, “Finally! Spring is here.” Then the temperature will plummet, and the wind will kick up, destroying my illusions.
There is one nice thing about the month’s crazy weather, though. I still have license to make some of my favorite cold-weather dishes including this simple tomato-fennel soup.—
The process is straight-forward: sauté some aromatics (onion, fennel, garlic), add broth, tomatoes, and potato; simmer; and blend. The final soup is a tangy, warming treat, no matter what the weather holds.
TOMATO-FENNEL SOUP
6 Servings
2 Tbs. extra-virgin olive oil
1 medium onion, diced
1 fennel bulb, diced
1 clove garlic, minced
1 qt. chicken broth
28 oz. can diced tomatoes
1 small Yukon gold potato, peeled and chopped
1/2 tsp. salt
1 tsp. balsamic vinegar
freshly ground pepper to taste
1. Heat the olive oil in a large pot over medium-high heat. Add the onion and fennel. Reduce the heat to low and cook until the vegetables are soft, but not brown, about 10 minutes. Add the garlic and sauté for two more minutes.
2. Add the broth, tomatoes, potato, and salt. Bring the soup to a boil, reduce the heat to a simmer, and partially cover. Cook until the potato is tender, about 20 minutes. Add the balsamic vinegar and freshly ground pepper and cool for about 10 minutes.
3. Transfer the soup to a blender and blend until smooth, blending in batches if necessary. Taste for seasoning adding salt and/or pepper if necessary.
–Jenna Helwig, Rosaberry
