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Tomato Fennel Soup with Kingsey® Cheese
Curd Croutons
8 servings, 300 mL each

INGREDIENTS:
15 mL (1 tbsp.) olive oil
15 mL (1 tbsp.) butter
1 fennel bulb, trimmed, thinly sliced
2 garlic cloves, finely chopped
• 796 ml canned San Marzan Italian tomatoes
1.5 litre (6 cups) chicken stock
500 ml (2 cups) baby spinach leaves, coarsely chopped
Salt and pepper, to taste
• 8 slices of baguette bread
• 375 mL (1 1/2 cup) Kingsey
® Cheese Curds

PREPARATION:
In a large saucepan, heat oil and butter over medium heat. Add fennel and
cook 3 minutes, stirring occasionally. Add garlic and continue to cook
2 minutes. Add undrained tomatoes (breaking them up with a fork) and chicken stock; season to taste. Simmer 5-8 minutes until fennel is tender. Meanwhile,
place 125 mL (1/2 cup) of the Kingsey
® Cheese Curds on baguette slices,
pepper generously and broil 5-7 minutes. When ready to serve, add spinach leaves to the hot soup and let sit a few minutes until leaves wilt; garnish
each portion with 30 mL (2 tbsp.) Kingsey
® Cheese Curds. Serve with
a grilled cheese crouton.

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