Name: Fennel & tomato soup with rouille
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 medium_piece (350g) leek; 1 large_piece (550g) fennel bulb; 1/4 cup (60ml) extra virgin olive oil; 1 medium_piece (150g) brown onion, chopped coarsely; 1 (150g) stalk celery, trimmed, chopped coarsely; 3 clove garlic, crushed; pinch saffron threads; 800 gram (1½ pounds) canned diced tomatoes; 1 litre (4 cups) vegetable stock; 2 medium_piece (400g) potatoes, cut into 1.5cm (¾-inch) pieces; 8 x 1.5cm (¾-inch) thick slices sourdough bread; Rouille; 2/3 cup (200g) whole-egg mayonnaise; 3 teaspoon lemon juice; 3 teaspoon tomato paste; 2 clove garlic, crushed; pinch saffron threads; 1/4 teaspoon cayenne pepper

Ingredients

1 medium_piece (350g) leek

1 large_piece (550g) fennel bulb

1/4 cup (60ml) extra virgin olive oil

1 medium_piece (150g) brown onion, chopped coarsely

1 (150g) stalk celery, trimmed, chopped coarsely

3 clove garlic, crushed

pinch saffron threads

800 gram (1½ pounds) canned diced tomatoes

1 litre (4 cups) vegetable stock

2 medium_piece (400g) potatoes, cut into 1.5cm (¾-inch) pieces

8 x 1.5cm (¾-inch) thick slices sourdough bread

Rouille

2/3 cup (200g) whole-egg mayonnaise

3 teaspoon lemon juice

3 teaspoon tomato paste

2 clove garlic, crushed

pinch saffron threads

1/4 teaspoon cayenne pepper

Method

1.Quarter leek lengthways, slice thinly. Reserve fennel tops, chop fennel finely

2.Heat half the oil in a large saucepan over medium heat, cook leek, fennel, onion and celery, stirring, 5 minutes or until softened. Add garlic and saffron, cook, stirring, until fragrant. Add tomatoes, stock and potato, bring to the boil. Reduce heat, simmer, covered, 10 minutes or until tender. Season to taste. Cover to keep hot.

3.Meanwhile, make rouille. Combine ingredients in a small bowl, season to taste

4.Heat a grill pan (or grill or barbecue). Brush bread on both sides with remaining oil, cook until browned lightly on both sides.

5.Ladle soup into serving bowls, top with reserved fennel tops. Serve with toasted bread and rouille.

Soup can be frozen. Rouille (a French sauce meaning `rust’ because of its reddish colour) can be made a day ahea
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%