26 November 2012
ewfood
Tomato Soup

Ingredients
Preparation
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For the stock: Combine all the ingredients in a stock pot and keep warm over a low heat.
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For the soup: In a soup pot sauté onions, ground fennel and anise in the oil until the onions are soft. Add the remaining vegetables, cover and cook over a medium heat until the vegetables are tender (5-7 minutes).
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Pour in the sherry and allow it to evaporate and reduce. Do not cover the pot at this time. Add the stock to the vegetables and cook on a low-medium heat for 30minutes. Season to taste and add a little bit of sugar if the soup has too much acidity.
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