SallyVater
Gold Member
I'm old enough to know better though - What with the laska thing earlier this week, I'll be getting a reputation round these parts. 
OK, so the tomato and fennel soup is pinched from an old diary that I re-read on a fairly regular basis (even though she no longer posts) as it has some of the most fantastic recipes on there. http://www.minimins.com/silver-members-diary/123971-honeyocs-photographic-gastronomy.html It's totally worth a good look through if you haven't done already - so inspiring.
Tomato and Fennel Soup
Serves 4 (2 syns or 1/4 B + 0.5 syns per serve)
My Note - I left out the olive oil and just used a spray oil and it was fine - this drops this down to 0.5 syns per serving - if you left out the sugar and used splenda instead it would be free.
INGREDIENTS
1 tbsp olive oil (6 syns/HEB)
1 onion
2 cloves garlic
1 medium carrot
1 celery stalk
1 kg fresh tomatoes (preferably on the vine for better flavour)
500ml chicken stock
1 large fennel
Handful of fresh basil
1 tbsp tomato paste
2 stalks fresh thyme
1 bay leaf
1 tsp sugar (2 syns)
1 tbsp white wine vinegar
METHOD
Chop the garlic, onions, carrots and celery finely and roughly chop the tomatoes into chunky cubes
Heat the olive oil in a heavy based pan and sweat off the onions, garlic, carrots, fennel and celery
Add the tomato paste and cook for about 2 minutes, season with salt and pepper and add in the thyme and bay leaf
Add the chopped tomatoes, cook for 5 minutes then add the chicken stock. Simmer slowly for 30 minutes until all the vegetables are softened and fragrant
Add the sugar, fresh chopped basil and vinegar. Cook for a further 5 minutes. Fish out the bay leaf and thyme stalks then blend the soup with a hand blender. Check the seasoning and add more water if the soup is too thick.
It's a nice soup - surprisingly filling.
OK, so the tomato and fennel soup is pinched from an old diary that I re-read on a fairly regular basis (even though she no longer posts) as it has some of the most fantastic recipes on there. http://www.minimins.com/silver-members-diary/123971-honeyocs-photographic-gastronomy.html It's totally worth a good look through if you haven't done already - so inspiring.
Tomato and Fennel Soup
Serves 4 (2 syns or 1/4 B + 0.5 syns per serve)
My Note - I left out the olive oil and just used a spray oil and it was fine - this drops this down to 0.5 syns per serving - if you left out the sugar and used splenda instead it would be free.
INGREDIENTS
1 tbsp olive oil (6 syns/HEB)
1 onion
2 cloves garlic
1 medium carrot
1 celery stalk
1 kg fresh tomatoes (preferably on the vine for better flavour)
500ml chicken stock
1 large fennel
Handful of fresh basil
1 tbsp tomato paste
2 stalks fresh thyme
1 bay leaf
1 tsp sugar (2 syns)
1 tbsp white wine vinegar
METHOD
Chop the garlic, onions, carrots and celery finely and roughly chop the tomatoes into chunky cubes
Heat the olive oil in a heavy based pan and sweat off the onions, garlic, carrots, fennel and celery
Add the tomato paste and cook for about 2 minutes, season with salt and pepper and add in the thyme and bay leaf
Add the chopped tomatoes, cook for 5 minutes then add the chicken stock. Simmer slowly for 30 minutes until all the vegetables are softened and fragrant
Add the sugar, fresh chopped basil and vinegar. Cook for a further 5 minutes. Fish out the bay leaf and thyme stalks then blend the soup with a hand blender. Check the seasoning and add more water if the soup is too thick.
It's a nice soup - surprisingly filling.
