medtran49
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3 pounds tomatoes, ripe, but still firm
Extra-virgin olive oil
3 tablespoons unsalted butter
8 small shallots, coarsely chopped
1 small carrot, coarsely chopped
1 small fennel bulb, coarsely chopped
3 cloves garlic, coarsely chopped
2 tablespoons anise liquer
2 to 3 cups chicken or vegetable stock
5-6 large fresh basil leaves
1 cup heavy cream
Salt and freshly ground black pepper to taste
Heat the oven to 400F. Cut the tomatoes in half crosswise and squeeze gently to remove the seeds, using your fingers to scrape out fingers if necessary. Coat the tomatoes with olive oil and place them cut side down on a foil-lined shallow baking dish. Roast for 35-45 minutes, until the tomatoes are very soft and the skins are dark. Remove them from the oven and let cool. Remove the skins, which should come off easily.
Melt butter in a medium-sized saucepan and sauté the chopped shallots, carrot, garlic and fennel until they're soft, about 12 minutes. Add 2 cups of stock and the basil. Simmer over low heat for 30 minutes. Remove the basil leaves (you can also leave in if you don't mind the little bits of basil) and add the roasted tomatoes and anise liquer.
Puree the soup with a blender, immersion blender, or food processor. (You can pass through a food mill for a smoother soup.) Add the cream and return the soup to a simmer. If the soup is too thick, thin it with more stock. Season with salt and pepper and keep warm over low heat until ready to serve.
Extra-virgin olive oil
3 tablespoons unsalted butter
8 small shallots, coarsely chopped
1 small carrot, coarsely chopped
1 small fennel bulb, coarsely chopped
3 cloves garlic, coarsely chopped
2 tablespoons anise liquer
2 to 3 cups chicken or vegetable stock
5-6 large fresh basil leaves
1 cup heavy cream
Salt and freshly ground black pepper to taste
Heat the oven to 400F. Cut the tomatoes in half crosswise and squeeze gently to remove the seeds, using your fingers to scrape out fingers if necessary. Coat the tomatoes with olive oil and place them cut side down on a foil-lined shallow baking dish. Roast for 35-45 minutes, until the tomatoes are very soft and the skins are dark. Remove them from the oven and let cool. Remove the skins, which should come off easily.
Melt butter in a medium-sized saucepan and sauté the chopped shallots, carrot, garlic and fennel until they're soft, about 12 minutes. Add 2 cups of stock and the basil. Simmer over low heat for 30 minutes. Remove the basil leaves (you can also leave in if you don't mind the little bits of basil) and add the roasted tomatoes and anise liquer.
Puree the soup with a blender, immersion blender, or food processor. (You can pass through a food mill for a smoother soup.) Add the cream and return the soup to a simmer. If the soup is too thick, thin it with more stock. Season with salt and pepper and keep warm over low heat until ready to serve.
