Tomato Soup with Parmesan Croutons and Fennel Salad
The flavours of puttanesca sauce—the addictive saltiness of anchovies and the acidity of the capers—is brought to this tomato soup, which uses the whole shebang: skin, pulp and seeds.
Ingredients
- 3 cups (150 g) cubed country bread
- 1/4 cup (60 ml) olive oil
- 1 garlic clove, chopped
- 2 tbsp freshly grated Parmesan cheese
- 2 tbsp chopped fennel fronds
- 1 small fennel bulb, thinly sliced, the white and green parts separated
- 1 onion, chopped
- 1 garlic clove, chopped
- 1 anchovy fillet or 1/2 tsp anchovy paste
- 1/4 tsp crushed red pepper flakes
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 ml) tomato paste
- 2.2 lb (1 kg) very ripe red tomatoes, cored and chopped
- 2 cups (500 ml) chicken broth
- 2 tsp (10 ml) caper brine
- 2 tsp whole capers
Instructions
- In a skillet over medium-high heat, brown the bread cubes in the oil. Add the garlic and cook for 30 seconds. Season with salt and pepper. Transfer to a bowl and add the Parmesan and fennel fronds. Set aside.
The flavours of puttanesca sauce—the addictive saltiness of anchovies and the acidity of the capers—is brought to this tomato soup, which uses the whole shebang: skin, pulp and seeds.