Every year in early December, it has become a beloved tradition for our friends to host a holiday “Festivus” party. Yes, it is loosely based on an episode of Seinfeld, and yes, there is an aluminum Festivus pole, an airing of grievances, and in some cases, depending on a given year’s ratio of eating to drinking, feats of strength. There is also a gift exchange (the good kind, that permits stealing and yelling and accusations of collusion — usually fodder for the aforementioned airing of grievances), and above all, there is the Festivus Miracle of FOOD. Like, amazing, crazy food.
I feel incredibly lucky that my close friends are all such talented cooks, because every Festivus people bust out their biggest “special occasion” dishes to share. These culinary achievements are the true feats of strength — probably a good thing, because after almost a decade of Festivus, we should probably put the “slap fights” and “college shots” behind us (don’t ask).
The rub: the day after Festivus, just as your holiday party season is ramping up — what with all the tiny appetizers and cocktails and cookies you know you’ve got coming down the pipeline — you already feel like you’ve topped out on indulgence for the month.
Today, I’m nursing a post-Festivus hangover, it’s raining and gross out, and I just want something comforting, simple and not wrapped in bacon. I want a Festivus Miracle of a grilled cheese sandwich and a hot bowl of tomato soup. And while I’m aware that this is by no means a “detox” meal, you also don’t need to resort to canned soup and white bread with Kraft Singles to make this a quick and easy meal either.
This simple but delicious fennel and tomato soup recipe is one of my favourite five-ingredient recipes. It tastes far more complex than the amount of work required. The fennel adds a sweet complexity that balances out the acidity of the tomatoes and lemon juice, and the gremolata (a combination of parsley, garlic, and lemon zest often used to top dishes like osso bucco) makes it special enough for company, and helps brighten the flavour and adds depth.
Try to use the best tomatoes you can find (organic, or San Marzano) — it’s worth the extra dollar or two. I also like to add a pinch of crushed chili flakes for some added kick. If you can’t find these, you can add a small pinch of sugar for some added sweetness. This soup freezes well and is even better after a night in the fridge. Happy Festivus!
Tomato-fennel soup and gremolata with grilled cheese sandwiches
(soup recipe adapted slightly from Epicurious.com)
Serves 4
2 tbsp olive oil
Pinch crushed chili flakes (optional)
1 bulb fennel, chopped (reserve fennel fronds for gremolata)
1 28-oz can whole peeled tomatoes, with juices
2 ⅔ cups chicken or vegetable stock
Pinch sugar (optional, as needed)
¼ cup fresh squeezed lemon juice
Salt and pepper to taste
Gremolata:
Combine in a small bow the following:
2 tbsp chopped flat-leaf parsley
2 tbsp chopped fennel fronds
1 large clove garlic, minced
1 ½ tsp lemon zest
1. In a large pot, heat olive oil over medium heat. Add chili (if using) and chopped fennel and cook until tender, but not browned, about 5-6 minutes.
2. Add tomatoes (reserving juices), saute for another 5 minutes.
3. Add reserved juices, stock and lemon juice. Bring to a boil, then simmer for 15 minutes.
4. Puree soup in batches in a blender, or with a hand blender until smooth. Season with salt, pepper (and sugar) to taste.
5. Ladle into bowls and top each bowl with a spoonful of gremolata.
For the grilled cheese:
Make any kind of grilled cheese sandwich you like to accompany this soup (or have it all on its own), but I like to use a combo of sharp aged cheddar with a creamier melting cheese (fontina or havarti), and use a slightly fancier bread. (Ace makes a roasted garlic oval bread that is absolutely perfect for grilled cheese and for dipping in this soup; sourdough would also be great.)
To make a great grilled cheese, generously brush both sides of the bread with melted butter, and cook in a pan on medium-low heat to ensure a nice golden crust while allowing time for the cheese to melt (I usually cover the pan after flipping once to speed up the melting process and avoid burning the other side).
Sara Chan is a Toronto-based entertainment lawyer, food enthusiast, unprofessional home chef and even less professional food photographer. Her favourite food group is pork. Sara’s column appears every other Tuesday here on lawandstyle.ca.