chez gorgeoux: my first fennel dish, a soup. how else? Tweet

Fennel is one thing that, though South-European, I haven't met in Bucharest but in London. My love made a great fennel & tomatoe soup that I tried to replicate today in Tel Aviv. Successfully, I dare say. Next to tomatoes and fennel, garlic was finely chopped as well, and spices added: salt, black pepper, sweet paprika, and caraway seeds. The secret? Roast everything in the oven if you can, for maybe half an hour, or saute them slowly for about an hour. Ignore the contradiction in terms and enjoy the refreshing, sapid (strong, great flavour) soup, with or without bread. And if you're the lemon kind of person, add a full one to the roasting squad.