How To Impress Your Dinner Guests with Soup
So you want to host a dinner party, but you're stressing about the menu. How are you going to stay organized while simultaneously entertaining your guests, you wonder to yourself. Here is a fantastic recipe I came up with recently for soup that will blow your guest's minds and that you can prepare ahead of time.
Tomato Soup with Fino Sherry, Fennel and Kale
Ingredients:
1 tbsp fennel seeds
1/2 cup pimento olives, finely chopped
1 bunch scallions, chopped
1 cup Fino Sherry (Lustau or Bodegas Rey Fernando de Castilla both work well)
Olive oil ( use as much or as little as you like both for sauteing and finishing the dish)
1 can crushed tomatoes or 3 tomatoes, pulsed
1 tsp red chili flakes
2 tbsp Boursin (I used the roasted garlic flavour)
1/2 bunch kale, finely chopped
Topping
Boursin
Mixed greens
Toasted prosciutto
Begin by heating a saute pan with some olive oil on medium high heat. Add the fennel seeds, chili flakes, scallions and olives and saute until the mixture becomes fragrant. Deglaze with the sherry, and allow it to reduce for a few minutes. Add the crushed or pulsed tomatoes, and allow to simmer for 10-15 minutes for all the flavours to meld. Then add your kale and Boursin.
In the meantime, set your broiler to high and place several slices of prosciutto in a baking sheet and broil until they are crispy, about 5 minutes.
Serve in shallow soup bowls, and garnish with a small handful of mixed greens, a tsp of Boursin and the toasted prosciutto. Enjoy!
Tomato Soup with Fino Sherry, Fennel and Kale
Ingredients:
1 tbsp fennel seeds
1/2 cup pimento olives, finely chopped
1 bunch scallions, chopped
1 cup Fino Sherry (Lustau or Bodegas Rey Fernando de Castilla both work well)
Olive oil ( use as much or as little as you like both for sauteing and finishing the dish)
1 can crushed tomatoes or 3 tomatoes, pulsed
1 tsp red chili flakes
2 tbsp Boursin (I used the roasted garlic flavour)
1/2 bunch kale, finely chopped
Topping
Boursin
Mixed greens
Toasted prosciutto
Begin by heating a saute pan with some olive oil on medium high heat. Add the fennel seeds, chili flakes, scallions and olives and saute until the mixture becomes fragrant. Deglaze with the sherry, and allow it to reduce for a few minutes. Add the crushed or pulsed tomatoes, and allow to simmer for 10-15 minutes for all the flavours to meld. Then add your kale and Boursin.
In the meantime, set your broiler to high and place several slices of prosciutto in a baking sheet and broil until they are crispy, about 5 minutes.
Serve in shallow soup bowls, and garnish with a small handful of mixed greens, a tsp of Boursin and the toasted prosciutto. Enjoy!
Wine pairing: Fino Sherry (as mentioned above), or if you're looking for something not quite so savoury, Barbera D'alba is perfect as it has some nice fruit but enough acidity to withstand the tomato.
Cheers
Lola
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