Late Summer Tomato Bisque With Shaved Fennel Salad

Yield: Makes about 1 1/2 quarts of bisque

Your rating: None (1 vote)

These ingredients are:
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This soup is the quintessential celebration of the peak of the harvest season. Sweet tomatoes and caramelized onions are brightened and spiced by the basil, and silkened with the cream — stunning! Put together a blend of organic heirlooms and local slicing tomatoes for perfect color and flavor.

Ingredients

For the Bisque

Basil Caper Sauce

Shaved Fennel Salad

  • 1 small fennel bulb, dark stems and fronds removed (save the fronds for garnish) Add to list
  • 4 or 5 radishes, stems trimmed Add to list
  • 1/4 cup pitted niçoise or kalamata olives, coarsely chopped Add to list
  • Pinch of salt Add to list
  • Splash of balsamic vinegar Add to list

Preparation

To prepare the tomatoes, cut the stem out of each with the tip of a knife and then cut the tomatoes in half crosswise. Place one half, cut side down, on the outspread fingers of your hand, over a small bowl. Squeeze gently with the other hand until the juice and seeds are released into the bowl. Repeat with the rest of the tomatoes. Chop the tomato flesh into 3/4-inch pieces.

In a heavy pot, heat the olive oil and sauté the onions and garlic over medium heat until golden, about 10 to 12 minutes. Stir in the tomatoes, broth, salt and pepper and bring to a simmer. Cook for 5 to 6 minutes. Stir in the basil. If the tomatoes aren't perfectly sweet, add a touch of honey. Allow the soup to cool slightly.

You may now either purée the soup in batches in a blender or food processor, or purée it in the pot with a handheld immersion blender. Bring the soup back to a gentle simmer in the pot, and add the cream. Adjust the seasoning to your taste.

To serve: Ladle the soup into soup bowls and swirl with Basil Caper Sauce. Top with the Shaved Fennel Salad and fennel fronds.

For Basil Caper Sauce

Combine all the ingredients in a blender or food processor and process until smooth.

For Shaved Fennel Salad

Thinly slice the fennel and radishes. (You may shave these on a mandolin if you are lucky enough to own one.) Toss together with the rest of the ingredients.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show aired on August 30, 2008

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

More about: fennel, tomatoes

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