Name: Fennel & tomato soup with rouille
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 medium_piece (350g) leek; 1 large_piece (550g) fennel bulb; 1/4 cup (60ml) extra virgin olive oil; 1 medium_piece (150g) brown onion, chopped coarsely; 1 (150g) stalk celery, trimmed, chopped coarsely; 3 clove garlic, crushed; pinch saffron threads; 800 gram (1½ pounds) canned diced tomatoes; 1 litre (4 cups) vegetable stock; 2 medium_piece (400g) potatoes, cut into 1.5cm (¾-inch) pieces; 8 x 1.5cm (¾-inch) thick slices sourdough bread; Rouille; 2/3 cup (200g) whole-egg mayonnaise; 3 teaspoon lemon juice; 3 teaspoon tomato paste; 2 clove garlic, crushed; pinch saffron threads; 1/4 teaspoon cayenne pepper

Ingredients

1 medium_piece (350g) leek

1 large_piece (550g) fennel bulb

1/4 cup (60ml) extra virgin olive oil

1 medium_piece (150g) brown onion, chopped coarsely

1 (150g) stalk celery, trimmed, chopped coarsely

3 clove garlic, crushed

pinch saffron threads

800 gram (1½ pounds) canned diced tomatoes

1 litre (4 cups) vegetable stock

2 medium_piece (400g) potatoes, cut into 1.5cm (¾-inch) pieces

8 x 1.5cm (¾-inch) thick slices sourdough bread

Rouille

2/3 cup (200g) whole-egg mayonnaise

3 teaspoon lemon juice

3 teaspoon tomato paste

2 clove garlic, crushed

pinch saffron threads

1/4 teaspoon cayenne pepper

Method

1.Quarter leek lengthways, slice thinly. Reserve fennel tops, chop fennel finely

2.Heat half the oil in a large saucepan over medium heat, cook leek, fennel, onion and celery, stirring, 5 minutes or until softened. Add garlic and saffron, cook, stirring, until fragrant. Add tomatoes, stock and potato, bring to the boil. Reduce heat, simmer, covered, 10 minutes or until tender. Season to taste. Cover to keep hot.

3.Meanwhile, make rouille. Combine ingredients in a small bowl, season to taste

4.Heat a grill pan (or grill or barbecue). Brush bread on both sides with remaining oil, cook until browned lightly on both sides.

5.Ladle soup into serving bowls, top with reserved fennel tops. Serve with toasted bread and rouille.

Soup can be frozen. Rouille (a French sauce meaning `rust’ because of its reddish colour) can be made a day ahea
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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