Tomato Soup with Fennel, Leek & Potato

by Perla Meyers
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From Fine Cooking 91, pp. back cover
January 16, 2008


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user reviews

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by meflow900, 7/19/2008Outstanding soup in the puréed form! I think puréeing it pulls all the flavors together. I also added an extra generous splash of Pernod stirred in at the end as suggested by another reviewer. That really was the clincher. This is an elegant soup with a unique flavor profile.
by sicilianson, 4/21/2008The fist time I made this soup it was good but needed something to be able to make it a meal. Second time I seasoned ground turkey with ground fennel, ground cumin, salt and pepper. Sauted it in the soup pot. Removed it to a bowl,drained the fat and continued with the recipe. I added the turkey to the soup for the last 10 minutes; and coupled with a salad it made a wonderful one pot meal.
by joelp01, 4/3/2008I used fire-roasted canned tomatoes to enhanced the flavor and a stick blender to make it smooth. This will be a staple all year long
by lpicc, 2/13/2008After making the Classic Tomato Soup (which was excellent btw), I was a little disappointed in this recipe. It was good but it just didn't seem to have the rich tomato flavor of the Classic recipe. And although I like fennel and leeks, I just didn't care for the flavor combination in this soup. I don't think I would make this again.
by RCaven, 1/25/2008I have already made this soup twice within a week of receiving the magazine!! The Pernod is a MUST. I also added an extra tablespoon after running the soup through the blender, and served with sour cream. I used Parmalat brand diced tomatoes. The first day it is good...the second day you will be eating every drop and looking for more. Not your ordinary tomato soup - the flavors explode!
by grimmr, 1/22/2008It was a cold day here in Toronto and this soup did a superb job of warming me up. Simple and delicious in 45 minutes from start to finish. I followed this recipe exactly, except for adding a few extra fennel seeds (whole). I would absolutely make this again!