oftt

Tomato Fennel Soup

Print Email

2 medium white onions
4 fennel bulbs
1 #10 can peeled tomatoes
1 cup white wine
2 tablespoons anise seed
2 tablepoons  fennel seed
2 quarts heavy cream

pinch of sugar
salt and pepper to taste


Sweat onion and fennel, with anise and fennel seeds. Deglaze with white wine.  Add tomato products.  Cook over medium heat for approximately 20 minutes, then add cream, and scald.  Simmer for 15 minutes, or until fennel is cooked.  Remove from heat and blend in commercial blender (vita prep mixer).  Strain through china cap.

 

--Recipe courtesy of Chef Nancy Pugh from Duck Fat restaurant

 

 

restaurant news

A-Frame Opens in Culver City
Los Angeles
by Maia Harari

ImageLast night One for the Table got a sneak peek into what promises to be Culver City’s newest hot spot—A-Frame—the brainchild of restaurateur David Reiss and rockstar chef Roy Choi of Kogi BBQ...

Read more...
Czeching In
New York
by Alison Wonderland Tucker

facebook-check-in-nfc-smart-poster-300x300“I just need to get out of the apartment.” I whined to my friend Blaine on the phone.

“It’s raining.”  He replied.

I looked out the window.  It was just drizzling.

“I don’t care.  I need to do...

Read more...
The Other Secret in Napa is Food
Northern California
by Laraine Newman

laraine newman cameoI recently performed Celebrity Autobiography at the Wells Fargo Center For The Arts in Santa Rosa. I didn’t know where Santa Rosa was nor did I realize that the Welles Fargo Center was a hip...

Read more...
The Golden State
Los Angeles
by Sara Mohazzebi

goldenstatelogo.jpgTwo years ago, I made a decision that forever changed my dining experience. I stopped being friends with anyone who doesn’t like to eat. Living in Los Angeles, the city of beautiful people, this...

Read more...