Last Hurrah

last hurrah

Yesterday was not one of my better days. My stomach was churning as much as my mind was, and my lack of appetite made it hard to think about what to make for dinner. By the time I was halfway home, I had decided on soup, but it wasn’t until I remembered the tomatoes on the counter that a plan took shape.

You see, I bought those tomatoes, green, at the last day of the Hope Street farmers’ market at Lippitt Park. My intent was to pickle them, or at the very least to fry them, but they sat on a plate on the counter, forgotten and turning from green to pink to ripe red. November tomatoes – a gift. I had to use them, and while they were surprisingly fragrant when I cut into them, I figured the best way to coax as much flavor out of them as possible would be to roast them.

Dinner:  November 16, 2009

I also had fennel from the weekend market – not a planned purchase, but when I saw those green fronds peeking out at the Simmons Farm table, I couldn’t resist. The fennel would get roasted, too, then the roasted vegetables and all of their rich juices would go into a pot of broth and shallot softened in butter. That done, I pureed it all until smooth, a little tickled at the beautiful orangey hue the soup took on as everything blended together. The soup didn’t really need the cream I added at the end, but it was Monday, and a little extra softness is always welcome on a Monday, don’t you think?

You can get the recipe at food52.

9 thoughts on “Last Hurrah

  1. jitters says:

    What a beautiful soup and comforting end to a dreary Monday. I have enjoyed following your food adventures!

    I think you’ve handled the difficulties admirably. Please continue to cook and inspire us!

  2. Looks delicious!

    Your November tomatoes reference reminds me of one year when my dad made an effort to enjoy his garden tomatoes into December. He picked the last ones off the vines before the frost when they were still green, and sure enough, his tomatoes lasted through the end of the year!

  3. Looks gorgeous. It reminds me of a soup they serve at Duckfat in Portland, Maine. So I will speak from experience and say that you want to dunk fresh french fries (fried in duck fat, natch) into your soup it will be a good and delicious thing.

    There’s nothing wrong with a little cream. 🙂

  4. tinarina says:

    I came upon this recipe I guess right after your post and since I was in the mood for a vegetable-y soup I made it. It’s really, really good (and rich-tasting) for such simple ingredients.

    I was out of shallots so I used a small leek instead, and didn’t add the cream. However, I did swirl in some creme fraiche that I needed to use up, which was delicious. The recipe is great without any dairy, though–my husband preferred it plain. Thanks, Jen!

  5. Roasting the fennel is a great idea! I made Bourdain’s version from his cookbook last month but roasting them sounds like a tastier adaptation. Thanks for sharing!

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