Tomato Fennel Soup

Only recently I was boasting about my kick-ass immune system. The last time I was sick with the flu or a cold was 2003, the time before that 1998, and the time before that in the early nineties. I wasn't sick for more than a couple of days any of those times.

You know where this is going, don't you? Apparently I tempted the fates. Pride goeth before a fall -- or in this case, pride goeth before the flu.

One minute I'm boasting about my immune system, the next minute I'm fevered and have a tubercular sounding cough and a voice that's so raspy I sound as if I could be Marge Simpson's chain-smoking sister. For the past 10 days I have either had the flu or have been slowly recovering from the flu. My immune system has gone from kick-ass to lame-ass.

The whole thing has left me tired -- I nap constantly -- and spacey. Several days after first coming down with the flu, when I was sure I was over everything, I went to the grocery store and lost my shopping cart. I parked it in an aisle so I could get up to the crowded meat counter without it. Fifteen seconds later I was completely unable to remember which aisle. A good indication that I was not as over everything as I thought. 

Today I might actually cook something for the first time since this whole flu business hit. My appetite has been nonexistent in the last ten days but today for the first time I am actually hungry. There are two fennel bulbs waiting in the fridge to be made into this soup which is a recent favorite and seems like a good thing to nudge me back to real food.

Tomato Fennel Soup

adapted from Anthony Bourdain's Les Halles Cookbook

olive oil
2 fennel bulbs
2 garlic cloves, minced
1 small onion, diced
1 potato, peeled and diced
1 28-oz can plum tomatoes
1 quart chicken broth
2 tablespoons Pernod (optional)
salt

1. Cut the stalks from the fennel bulbs level with the bulbs. Cut the fennel bulb in half from top to bottom, and then each half in half  from top to bottom. This will reveal the fennel's core which you should remove. Slice the fennel thinly.

2. Gently sauté the garlic and onions in a couple of tablespoons of olive oil. When the onions are translucent, add the sliced fennel and the potato. Salt lightly. Gently sauté for about 10 more minutes, then add the tomatoes and the broth.

3. Bring to a boil, adjust to a simmer, and continue to simmer for about an hour. Add the Pernod and allow to simmer for a few more minutes.

4. Allow the soup to cool slightly, then puree in the blender in batches. The soup will have a better texture if you then strain it or pass it through a food mill.

5. Reheat soup. Taste for seasoning. Serve.

Comments

[Lydia (The Perfect Pantry)]

Oh, yuck -- the flu. Everyone has had it in my house, too. It takes weeks to get out of your system. That tomato soup looks quite restorative -- I hope it works!

[Claudia (cook eat FRET)]

this is a simple and perfect recipe

but the pernod should never be optional!

lovely photo, too

[JoAnn]

Does this taste at all of anise?

I am always leery of fennel, but had it today in a fennel-lobster bisque that was to die for.

[Fairfax]

I hope that you're feeling better!

[sher]

You're sick--and made that fabulous soup? You're obviously Wonder Woman. I have been thinking a lot about tomato soup, and your picture will increase my longing for it. Beautiful picture, as always.

[anticiplate]

I love the delicate flavor of sauteed fennel. I bet it was a fabulous combination in this soup. But, i bet the pernod put it over the edge!

[Adele]

Mmm. Sounds like a lovely soup. Get well soon!

[Anne]

I get sick about as often as you do, yet I don't go around making delicious sounding soup. Kudos! You're a real trooper.

I love, LOVE fennel. Love, love, love.

[Janet]

Meg told me this weekend that you had the flu and I felt terrible! Glad to hear you are on the mend... This soup looks divine ~ I love fennel. Cheers!

[the bee]

Poor you ! This soup is yummy looking. Unlike you, when I get the flu I really wrap myself around it. Bad tv, tissue and the sudden unexpected gasp just to let the folks in my home know I am unable to do anything. It really gets me the rare peaceful day that I need. This soup would have been prepared for me, just to give you an example. Hope you are feeling better xx00- the bee

[Lore]

You know if you're hungry it means nothing but good news: your body is recovering. I love this soup, especially the tomato-fennel combo.
Hope you feel better by now!

[ann]

AWH. You pooor thing! I hope you're feeling better by now! Your story about the shopping cart reminds me of the one and only time I had the superduper for real flu. I had a roommate at the time, but she was away visiting her parents, so I was all alone in the world. I was pitiful. I had to crawl to the bathroom because I was too dizzy to stand up. The delivery guys took pity on me, it was so sad. After about 4 days of this I finally felt strong enough to go to the grocery store. I was standing in the aisle trying to decide which soup to buy when I heard tweeting. I looked up and there were two little brown birds sitting on the sign above my head. I thought I was hallucinating (again) so I had to stop someone and ask them if they saw the birds too. When they said yes, I realised that I was still too sick to be out in the world and went home and went back to bed.

[Abbas]

Hi. I really wanted to exchange links! My website is www.mychocolateheaven.blogspot.com I hope you like my site as much as I do yours! haha. I have already added your website to mine and I hope you can return the favor. If you do get a chance, please inform me at my website. Thanks!!!

[Ann]

Take care of yourself! Or... come take care of me! I could use some lovely soup! :-)

[Dara]

Julie I have found you at last ~ girl we need to talk I love the blog I found you through cook, eat and Fret too funny! Hugs

[Julie]

Lydia, you’re right, it does seem to take days to get it out of your system.

Claudia, I agree, the Pernod adds a lot.

JoAnn, I guess it does taste of anise but in a gentle and pleasant way. People are always talking about anise being licorice flavored and my only licorice experience is with the candy which has a very strong, even harsh, flavor. There is nothing harsh about the taste of anise here. And lobster fennel bisque? That sounds delicious!

Thanks, Fairfax!!

Sher, I made that soup before I was sick. I couldn’t even eat most of the time I was sick and when I did have an appetite again I had no energy for cooking.

Anticiplate, the Pernod really plays up the fennel flavor. I think it’s a good addition.

Adele, it’s my current favorite soup.

Ann, I love love LOVE fennel too.

Janet, thanks. Sounds like you and Meg had a very interesting visit to Baltimore.

Bets, I’m all about the bad tv when I’m sick too. It’s therapeutic.

Lore, I agree. Having an appetite again is the first step to being on the mend.

Ann, heh!! Yes, not being sure if what you’re seeing is a hallucination or not is a very good indication that you should be at home in bed sleeping.

Abbas, thanks.

Ann, uh-oh, are you sick? If I was anywhere in your neighborhood I’d definitely drop some soup off.

Dara, thanks! Yes, let’s talk. Come to Baltimore!!

[Lan]

thank you for this recipe. i loooove tomato soup and have always wanted to try fennel. with your description and beautiful photo, i don't have any excuse to not try it!

(i never realized there were so many Baltmore bloggers out there!)

[w]

wwowo

[buy viagra]

Hallucinations are something that many people seek, maybe a way to leave this reality for a while, maybe for religious purpose, or just to get a nice ride. I think the most common way to do it is by consuming LSD.

[Lady Amalthea]

This sounds delightful! I usually add shallots to my tomato-fennel soup, but I think I'll follow your lead and throw some garlic in next time!