{"id":198,"date":"2015-02-19T20:48:37","date_gmt":"2015-02-20T01:48:37","guid":{"rendered":"http:\/\/marcam2.com\/bluemartinis\/2015\/02\/19\/tomato-soup-with-two-fennels\/"},"modified":"2015-02-21T11:57:18","modified_gmt":"2015-02-21T16:57:18","slug":"tomato-soup-with-two-fennels","status":"publish","type":"post","link":"https:\/\/marcam2.com\/bluemartinis\/2015\/02\/19\/tomato-soup-with-two-fennels\/","title":{"rendered":"Tomato soup with two fennels"},"content":{"rendered":"

\"(null)\"<\/a><\/p>\n

3 Tbsp olive oil
\n1 large yellow onion, quartered and thinly sliced
\n2 medium fennel bulbs (about 1 1\/4 pounds), trimmed, quartered from root to stalk, and thinly sliced
\n4 medium cloves garlic, finely chopped
\n1 tsp chopped fresh thyme leaves
\n2 tsp fennel seeds
\ntwo 28-ounce cans whole peeled tomatoes
\nwater
\n3\/4 tsp salt, or to taste
\nsugar, to taste
\nred wine vinegar, to taste<\/p>\n

In a large (5-quart) pot or Dutch oven, warm the oil over medium heat. Add the onion and fennel, and cook, stirring occasionally, until the onion just starts to soften, about 5 minutes. Add the garlic and cook, stirring frequently \u2013 garlic has a tendency to burn \u2013 until the onion is translucent and very soft, 5 to 8 minutes more. Add the thyme and fennel seeds and cook until fragrant, about 2 minutes.<\/p>\n

Using your hand to hold back the tomatoes, pour the liquid from the tomato cans into the pot. Stir well. Crush the tomatoes in their cans, using your hands or a potato masher to tear and mash them into small chunks. Add the tomatoes to the pot. Then fill 1 empty tomato can with cold water and pour it in, too. Bring to a boil. Then adjust the heat to maintain a gentle simmer, and cook, uncovered for about 45 minutes.<\/p>\n

The soup is ready when the fennel is very tender and a spoonful of the tomatoey broth tastes like a goo, full-bodied soup. (It if hasn\u2019t cooked long enough, it will taste watery and raw, like tomatoes straight from the can.) Add the salt. Taste and adjust as needed. If the tomatoes need a little sweetness, add a pinch or two of sugar. If the soup tastes a little bland, add a small splash of vinegar. Molly notes she often adds both.<\/p>\n

Serve hot. Yield: 6 to 8 servings.<\/p>\n

From Molly Wizenberg and here<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

3 Tbsp olive oil 1 large yellow onion, quartered and thinly sliced 2 medium fennel bulbs (about 1 1\/4 pounds), trimmed, quartered from root to stalk, and thinly sliced 4 medium cloves garlic, finely chopped 1 tsp chopped fresh thyme leaves 2 tsp fennel seeds two 28-ounce cans whole peeled tomatoes water 3\/4 tsp salt, […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"advanced_seo_description":"","jetpack_seo_html_title":"","jetpack_seo_noindex":false,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[1],"tags":[12,32],"class_list":["post-198","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-soup","tag-vegan"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p8fUV6-3c","jetpack-related-posts":[{"id":128,"url":"https:\/\/marcam2.com\/bluemartinis\/2013\/08\/03\/black-eyed-pea-salad-with-fennel-and-dill\/","url_meta":{"origin":198,"position":0},"title":"Black-Eyed Pea Salad With Fennel and Dill","author":"wvallen","date":"August 3, 2013","format":false,"excerpt":"1 cup black-eyed peas, rinsed and picked over 3 large garlic cloves, 2 of them crushed and left in the skin, 1 of them minced 1\/2 onion, intact 1 bay leaf Salt to taste 2 medium tomatoes, in season only, diced 1 medium fennel bulb (about 1\/2 pound), trimmed, quartered,\u2026","rel":"","context":"In \"beans\"","block_context":{"text":"beans","link":"https:\/\/marcam2.com\/bluemartinis\/tag\/beans\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":385,"url":"https:\/\/marcam2.com\/bluemartinis\/2018\/06\/27\/chickpeas-and-kale-in-%e2%80%a8spicy-pomodoro-sauce%e2%80%a9\/","url_meta":{"origin":198,"position":1},"title":"Chickpeas and Kale in \u2028Spicy Pomodoro Sauce\u2029","author":"wvallen","date":"June 27, 2018","format":false,"excerpt":"https:\/\/www.foodandwine.com\/recipes\/chickpeas-and-kale-in-spicy-pomodoro-sauce Ingredients 1\/2 cup extra-virgin olive oil\u2029\u00a0 5 garlic cloves, thinly sliced\u2029\u00a0 One 28-ounce can whole peeled Italian tomatoes, crushed by hand\u2029\u00a0 1 1\/2 teaspoons fennel seeds\u2029\u00a0 1 teaspoon crushed red pepper\u2029\u00a0 Kosher salt\u2029\u00a0 One 8-ounce bunch of Tuscan kale, stemmed and chopped\u2029\u00a0 Two 15-ounce cans chickpeas, rinsed and drained\u2029\u00a0\u2026","rel":"","context":"In \"hit parade\"","block_context":{"text":"hit parade","link":"https:\/\/marcam2.com\/bluemartinis\/tag\/hit-parade\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":125,"url":"https:\/\/marcam2.com\/bluemartinis\/2013\/06\/06\/portobello-mushroom-green-onion-and-broccolini-stir-fry\/","url_meta":{"origin":198,"position":2},"title":"Portobello Mushroom, Green Onion and Broccolini Stir-fry","author":"wvallen","date":"June 6, 2013","format":false,"excerpt":"Portobello mushrooms have a meaty quality that makes them a healthy stand-in for the steak that you might expect to find in this kind of Chinese-style stir-fry. 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