Another cast iron cookware recipe. French tomato soup with fennel and orange all done with cast iron but with a little twist.
French tomato soup, with its acidic tomatoes, can pick up a metallic taste when cooked in a seasoned cast iron skillet. To avoid that, this soup is started in a cast iron pan, then transferred to a blender. If you have an enameled cast iron skillet use it and skip the blender.
3 tablespoons unsalted butter
1 small baguette, torn into bite-sized pieces
1 onion, peeled and quartered
1 fennel bulb, cored and roughly chopped
2 carrots, peeled and chopped
2 garlic cloves, peeled
1 teaspoon minced fresh thyme
3 cups vegetable broth
2 tablespoons butter
Juice and zest of 1 small orange
4 small tomatoes, cored and roughly chopped
1 can crushed tomatoes(28 oz can)
Arrange a wire rack over a baking sheet
Melt the unsalted butter in a large Dutch oven over medium-high heat. Add the torn bread and cook until browned, turning frequently. Remove with a slotted spoon and season immediately with salt. Reserve until the soup is ready.
Wipe out Dutch oven leaving a bit of oil behind, and set aside.
In a food processor, coarsely chop the onion, fennel, carrots, and garlic.
Heat the Duch oven over medium-high heat, add the onion mixture and thyme, and cook until soft, about 6 minutes, stirring frequently. Add the broth and butter and bring to a simmer.
Wipe out the work bowl of the food processor and carefully ladle the mixture back into it. Add the orange juice and half of the orange zest, rough-chopped tomatoes, and crushed tomatoes. Process until smooth. Season with salt and pepper to taste.