tomato, fennel and butter bean “bisque”

Speaking of eating your water, here’s a lovely new soup recipe I’ve come up with. I made it a few weekends ago, when I had an extra bulb of fennel lying around, but then I froze it.

Last night, arriving home and in no mood for a long kitchen session, this soup did the trick. Served with some toasted bread, this bisque of sorts was really lovely. Though there was no pureed seafood (unfortunately) the thick, creamy, tomatoey consistency was quite filling, especially for a vegetarian soup.

Tomato, fennel and butter bean “bisque”
(serves 4 as a first course or 2 generously)

1 can of cherry tomatoes
1 small can of tomato paste
1 tbsp of olive oil
1 can of butter beans
100 g leeks, chopped
1 large fennel bulb, sliced
1 tbsp bouillion powder such as Marigold mixed into 750 ml of freshly-boiled water
4 tbsp single cream
salt and freshly ground black pepper

Sautee the leeks and the fennel in olive oil over medium heat until translucent – about 7 minutes. Add the cherry tomatoes and sautee for another 3 minutes. Rinse the butter beans and add to the pot. Then add the stock mixture slowly. Bring to a boil, then reduce the heat and simmer for about 15-20 minutes.

Add the tomato paste spoon by spoon and distribute well through the soup. Season.

(If you’re going to freeze the soup – stop here. The cream can be added on the day of serving.)

If you’re serving on the day, stir through 4 tbsp of single cream and season further to taste.

Serve with toasted bread – and maybe some fresh basil leaves on top.

Calories: 194 calories for a first-course serving (very low for such an indulgent-tasting concoction!). The “large” serving is 388, so still not very much at all. Of course, bread (and a glass of wine, which would go down nicely) would add to it, but given how healthy the soup is, I wouldn’t think that’s a problem.

Enjoy!