Name: Tomato-Fennel Consomme
Ingredients: 4 lb Fennel bulbs; 1 Onions; cut into chunks; 1 tb Olive oil; 2 1/2 ts Salt; or less (if using canned tomatoes); 4 c Water; 2 1/2 lb Ripe tomatoes; chopped; 1/8 ts Cayenne; to taste (optional); 4 tb Croutons; optional

There is a sense in which the human soul has caved in on itself and is now held captive by a fixation with its own states and conditions and concerns. The soul has become parasitic on itself, feeding on its needs and cravings by excessive introspection and elaborate attempts to elevate its sense of self-worth. Your soul was never meant for this. You were designed for something better. You were built for the contemplation of something infinitely more complex, something incomparably more fascinating than your own “self.” You were created for the joyful contemplation of God.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Vegetarian	Lowfat, Soups and s, Vegetarian, Heaven	4	Servings

INGREDIENTS

4	lb	Fennel bulbs
1		Onions; cut into chunks
1	tb	Olive oil
2 1/2	ts	Salt; or less (if using canned tomatoes)
4	c	Water
2 1/2	lb	Ripe tomatoes; chopped
1/8	ts	Cayenne; to taste (optional)
4	tb	Croutons; optional

INSTRUCTIONS

Remove the leafy tops from the fennel, and set aside. Cut the bulbs into
chunks. Place them in a food processor with onions, and pulse together
until finely minced. (You can also do this by and.)
Heat the oil in a medium-sized saucepan. Add the chopped onion and fennel
and the salt, and saute over medium heat for about 10 minutes. Lightly
rinse out the food processor bowl and set aside to use again later.
Add the water and tomatoes, and bring to a boil. Cover, lower the heat to a
simmer, and cook for about 20 minutes. (A llitle longer wouldn't hurt. This
is an inexact craft.)
Transfer the soup to the food processor and puree. Carefully strain into a
large-ish bowl (if you plan to serve this cold) or another saucepan (if
you're serving it hot). Don't press too hard on the vegetables, so the
consomme stays clear. Season to taste with cayenne.
Heat or chill the soup, depending upon your taste and the weather. Garnish
each serving with some of the feathery fennel tops, minced into tiny bits
with scissors. You can also float some croutons tons, if you like.
About 6 cups (4 to 6 dainty servings) Preparation time: 45 minutes, plus
longer for chilling, if you want to serve it cold (15 minutes of work) PER
SERVING: 200 cals, 5.1 g fat, 20.0%
~--- "Although you can successfully make this soup all year long with a
good brand of canned tomatoes. it's especially delicious made with fresh
ripe tomatoes at the peak of their season. This soup freezes beautifully.
"The onion and fennel can be prepared a day or two ahead. Chop them
together in a food processor (just a few bursts with the steel blade and
store in a sealed plastic bag in the refrigerator.
"Fennel is a subtle presence that blends perfectly with tomatoes in this
light, clean tasting soup. Serve Tomato-Fennel Consomme hot or chilled;
plain or with a few Croutons floating on top."
kitpath nov 1997
Recipe by: Mollie Katzen's Vegetable Heaven (1997)

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