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.
Instructions
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1
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.
