Special [LesHalles] ep. – tomato and fennel soup

Les Halles was a famous French bistro in New York. Opened in 1990, it went bankrupt in the summer of 2017, but we are left with some of the recipes thanks to the books of Anthony Bourdain, who worked there for a while.

Well, this is an attempt to get our PhD in fancy recipes. 😀 I admit that I have never cooked fennel, because it is expensive and looks dubious. :)))) Raw tastes like negro candy, which I hated when I was a kinder… an extra reason to stay away from it. But I wanted fancy, I had fancy. 😛

For this sparkling soup you need 1-2 fennel roots, 1 liter and a half of ready-made soup (chicken or vegetables), a can of tomatoes in broth, a potato, an onion, salt, pepper, 4 tablespoons of olive oil. I’ll tell you what it says in the original recipe, but you’re free to improvise (tomatoes and fennel are important :D).

The fennel roots are cleaned and finely chopped, as well as the onion and potato, then put on low heat with olive oil, hardened for ten minutes, but not burned (I know, it already sounds dubious). Add the canned tomatoes, and after another ten minutes, the soup. Simmer for an hour on low heat. After it cools down a bit, put it in the blender one at a time and make the cream. Return to the heat for a few minutes, then slice, season with basil and eat. 🙂

On this occasion the disaster of me ate cream soup. 😀

See all the kitchen disasters here. 🙂 If you try the recipe, don’t forget to post pictures on our facebook page.

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