A creamy soup without the cream

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If you aren’t a fan of fennel, you are not alone. Many people don’t like it because of the slight anise taste that makes us think of candy or the drink we had that summer in Greece.

Photo by Claudia Alexander)
Blending fennel gives tomato soup a silky texture reminiscent of cream.

Truly though, that flavor all but disappears when you cook it, and blending the fennel gives this tomato fennel soup a thickened silky texture reminiscent of cream. This is a creamy soup without cream — not one drop.

I used an Instant Pot for this recipe, but you could make it on the stovetop, too. Just cook it a bit longer. Perfect for a midday meal during the week, on a weekend or even better alongside a grilled cheese sandwich with bitter greens.

Claudia Alexander has been happily cooking for family and friends for more than three decades. She has a bi-weekly food blog, sweetbynurture.com. Contact her at sweetbynurture@gmail.com.

RECIPE

Tomato fennel soup

Serves 4

2 tablespoons butter

1 tablespoon olive oil

1 medium-sized fennel bulb (about 1 pound), save some fronds to garnish the soup

3 cloves garlic, chopped

1 carrot, peeled and diced

1 cup diced yellow onion

1 teaspoon kosher salt

¼ teaspoon black pepper

1 teaspoon Aleppo pepper flakes

2 tablespoons flat-leafed parsley, chopped

1 28-ounce can peeled tomatoes

2 cups chicken or vegetable stock

Cut the fronds off your fennel bulb and save the prettiest ones for the garnish. Slice the bulb in half through the root lengthways. Then, dice the whole bulb including the core. Place in a bowl with the diced onion, carrot and garlic. Set your instant pot to “Sauté.”

Add the butter and oil, and then all the vegetables, kosher salt and black pepper. Cook for six minutes, stirring occasionally until the onion is translucent and softening.

Next, add the chopped parsley and the Aleppo pepper, stir for a minute until fragrant.

Hit “Cancel” and add the tomatoes and stock. Secure the lid and seal the pressure valve. Select “Pressure cooker” and set the timer for six minutes. When the timer goes off and the pressure drops, open the lid.

If you have an immersion blender, puree the soup until smooth. You can also use a blender or a food processor — if you do let the soup cool slightly first. Taste and adjust the seasoning if necessary.

— Adapted from Molly Stevens’ “All About Dinner”

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