Dinner ideas

Fennel & tomato soup with rouille

FENNEL & TOMATO SOUP WITH ROUILLE
4
30M

Ingredients

Rouille

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

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