Tonight we had a classic rainy-day combination for dinner. Larry made the grilled cheese, sandwiches (his specialty), and I made the soup. We used whole-grain bread, sun-dried tomatoes and a nice aged white cheddar for the sandwiches. The tomato-fennel soup was really easy to make (I used fire-roasted crushed tomatoes), and it was really tasty. It would have been even better with some homemade croutons on top.
- Tomato-Fennel Soup (Fine Cooking #81, November 2006, p. 98c)
- Grilled Cheddar and Sun-Dried Tomato Sandwiches
I made this for quick dinner last night, with the goat cheese toasts that it suggests. We loved it! The soup had a nice delicate fennel-ness to it.
You’ve made a lot more progress than I have in the past couple of FC’s. I need to get hoppin!