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Hearty Tomato and Fennel Soup, take II

cremetomateplad

Any new recipe unearthed in a cookbook usually serves more as inspiration for my own explorations. The soup from chef Loiseau here led me to revisit my go-to Cream of Tomato Soup. I always keep parmesan rinds frozen in the fridge to add to stews, tomato sauces and vegetable soup, so that went in as well. Here’s to cooking from scraps, one of 2013’s heavy trends or so they say.

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