Tomato-fennel soup with Brie toasts from The New York Times by Melissa Clark

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Notes about this recipe

  • Agaillard on November 09, 2020

    Just made for lunch with Camembert toasted sandwich instead of Brie toasts... I used fresh tomatoes and my soup did look more orange than the picture which is more red... so maybe I didn't get the equivalences right... I skipped the fennel seeds part as I didn't have any and just toasted a portion of baguette with camembert, and added mortadella (i somehow inherited a stack of mortadella from a supermarket rescue so I stuff it where I can). The soup was delicious! The fennel shone through beautifully :) I will definitely add it to my fennel go to recipes ! I used my usual workaround of googling the title + Seattle to avoid the NY Times payroll (Melissa Clark publishes in both but Seattle does not have the paywall): https://www.seattletimes.com/life/food-drink/recipe-tomato-fennel-soup-with-brie-toasts/

  • minerva on March 01, 2014

    I liked this without the brie toasts just fine. I substituted dry vermouth and anise seed for Pernod.

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