4 ounces (1/2 cup) unsalted butter
1 medium fennel bulb, chopped (fronds removed and reserved for garnish)
2 medium yellow onions, chopped
2 medium carrots, peeled and chopped
4 large garlic cloves, chopped
2 Tablespoons tomato paste
2 (28-ounce) cans whole San Marzano tomatoes with juice, chopped
3 sprigs of fresh parsley
6 sprigs of fresh thyme
6 cups chicken stock
1 cup half-and-half
1 Tablespoon balsamic vinegar
Kosher salt and freshly ground black pepper
In a large saucepan over medium heat, melt the butter. Add the fennel, onions, carrots, and garlic and sauté until tender, about 10 minutes. Add the tomato paste and tomatoes. Cook for 5 minutes. Tie the parsley and thyme together with a piece of kitchen twine. Add the herb bouquet and the chicken stock to the vegetables. Bring the mixture to a boil. Reduce the heat and simmer for 20-25 minutes. Add the half-and-half and bring the mixture back to a simmer, then remove from the heat and let cool.
Discard the herb bouquet. Using a hand-held immersion blender or standing blender, blend the soup until desired consistency. (For a finer texture soup, pass the soup through a fine-mesh strainer.) Return the soup to the stove and warm through. Stir in the vinegar and season to taste with salt and freshly ground black pepper. Enjoy!
Printed from thegalleygourmet.net