From amos13soma@yahoo.com Fri Feb 1 13:17:16 2002 Date: Fri, 1 Feb 2002 05:59:57 +0000 (UTC) From: amos Newsgroups: rec.food.recipes Subject: Roast Fennel & Tomato Soup Followup-To: rec.food.cooking, rec.food.recipes Roast Fennel & Tomato Soup 1 bulb fennel, thickly sliced 6oz cherry tomatoes 1 carrot, chopped 1 Tbsp olive oil 2 cloves garlic, peeled 1 tsp rosemary 1 bayleaf 11/2 pints vegetable stock 1 Tbsp balsamic vinegar Chop up fennel & place in baking dish with the tomatoes, garlic and carrot. Roast in 1 Tbsp olive oil at 180C for an hour or until soft. Transfer ingredients to a saucepan & add stock & herbs. Simmer for 10 mins. Take off the heat & liquidize. Season to taste. Pass through a fine sieve. -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please send recipes, requests, questions or comments to Moderator Patricia Hill at recipes@rt66.com Please allow several days for your submission to appear.