After missing our last Symon Sunday, I was all geared up for this week's menu, chosen by Tanya from The Brick Kitchen! I LOVE tomato soup and have never had fennel, so was excited to try these new flavors!
And clearly our grocery store sucks, because I could not find San Marzano tomatoes or sriracha sauce. And I had to settle for a different blue cheese, but it made no difference to me because I am not a huge fan of it. Instead of the tomatoes in the recipe, I used fire-roasted tomatoes to add another layer of flavor, especially since I was unable to find the sriracha sauce. I did not blend the tomatoes or strain them; I just used my immersion blender right in the pan which saved me a few steps. The verdict on the soup? C and I both really enjoyed it! I definitely think it needed more spice, so hopefully I can find the sriracha sauce because I will be willing to make this soup again.
As for the salad, I was leery because neither I nor my husband like black licorice and I was afraid it was going to be overpowering. Fortunately, the taste of the fennel was very mild and was offset by the delicious citrus. I really enjoyed the freshness of the flavor and if I was looking to impress, I would serve this at a dinner party, but not on a regular basis. I also would try it with arugula next time instead of the watercress.
Here are the original recipes from Michael Symon's book. My changes are in parenthesis.
Spicy Tomato and Blue Cheese Soup
from Live to Cook, Michael Symon
2 tbsp olive oil
1 medium red onion, finely chopped
kosher salt4 garlic cloves, sliced1 (28 oz.) can of Marzano tomatoes, with juice (I used fire-roasted diced tomatoes)
1 1/2 cups chicken stock
3/4 cup heavy cream (I was going to use FF half and half, but decided that for the first time with a recipe to leave it as such)
2 tbsp sriracha sauce (I omitted because I couldn't find it)
1 tbsp fresh oregano leaves (I used dill)
1/2 cup Roth Kase Buttermilk Blue Cheese
Heat the oil in a 4 qt. saucepan over medium heat. Add
from Live to Cook, Michael Symon
2 tbsp olive oil
1 medium red onion, finely chopped
kosher salt4 garlic cloves, sliced1 (28 oz.) can of Marzano tomatoes, with juice (I used fire-roasted diced tomatoes)
1 1/2 cups chicken stock
3/4 cup heavy cream (I was going to use FF half and half, but decided that for the first time with a recipe to leave it as such)
2 tbsp sriracha sauce (I omitted because I couldn't find it)
1 tbsp fresh oregano leaves (I used dill)
1/2 cup Roth Kase Buttermilk Blue Cheese
Heat the oil in a 4 qt. saucepan over medium heat. Add
onion and a three finger pinch of salt. Sweat for 2 minutes. Add garlic and sweat for 2 more minutes.
Add tomatoes, their juices and stock. Bring to a simmer. Stir in cream, sriracha sauce and oregano and simmer for 45 minutes.
Pour soup into blender, add blue cheese and
Add tomatoes, their juices and stock. Bring to a simmer. Stir in cream, sriracha sauce and oregano and simmer for 45 minutes.
Pour soup into blender, add blue cheese and
blend until smooth, working in batches if needed. Strain through a fine mesh strainer into a clean pot, taste, adjust seasonings if needed and reheat to serve. (I did not strain the soup and just used my immersion blender right in the pot).
This soup will keep, covered in the refrigerator, for a few days.
This soup will keep, covered in the refrigerator, for a few days.
Shaved Fennel Salad with Oranges, Lemon, Dill and Watercress
adapted from Live to Cook, Michael Symon
adapted from Live to Cook, Michael Symon
3 oranges
1 garlic clove, minced
1 shallot, thinly sliced, soaked in cold water for 10 minutes and drained (I used 1/4 of a red onion)
1 shallot, thinly sliced, soaked in cold water for 10 minutes and drained (I used 1/4 of a red onion)
1/4 tsp kosher salt
Grated zest and juice of 1 lemon
2 small or 1 large fennel bulb, core removed and shaved (I used the side of my box grater)
2 small or 1 large fennel bulb, core removed and shaved (I used the side of my box grater)
1 tbsp coarsley chopped fennel fronds
2 tbsp coarsely chopped fresh dill
freshly ground black pepper
1/4 tsp ground corriander (I omitted since I did not have any)
1/4 tsp ground corriander (I omitted since I did not have any)
2 tbsp extra-vigin olive oil
1 cup loosely packed watercress or arugula
1 cup loosely packed watercress or arugula
Grate zest of the one of the oranges and reserve. Segment all three oranges, by removing peel and pith with a knife and slicing through fruit along either side of the membrane to remove only the fruit sections. Once segments are removed, squeeze remaining juice from one of the oranges and reserve.
In a large bowl, combine the garlic, shallot, salt, lemon and orange juices and zests. Wisk to combine. Add the shaved fennel, fennel fronds and dill, tossing juice. Add the orange segments, a few grinds of pepper, the corriander, olive oil, and watercress. Toss gently and plate, spooning additional dressing over top.
