ROSEMARY SHRAGER'S HOT FENNEL AND TOMATO  SOUP, SERVED WITH IRISH SODA BREAD.

We wanted to make a dish from CoolTan Arts own cookbook: "FOOD FOR MOOD". 
http://www.cooltanarts.org.uk/shop/product/food-for-mood-cookbook
One of our volunteers chose a recipe donated to the book by T.V chef Rosemary Shrager: Hot Fennel and Tomato  Soup. The recipe in "Food For Mood", is designed to feed 4 people but we were able to adapt all the amounts so we could make a large amount. We didn't use chicken stock as Cooking Club is strictly vegetarian but substituted with seasalt, black pepper and a tiny sprinkle of dried basil in the initial stages.
There are bowls of fresh tomatoes for a £1 in East St. Market (situated off Walworth Rd.- nice and close to CoolTan Arts) We wanted to "feed the village" so we bought 2 bowls.
Just down the road is the big Turkish supermarket which usually stocks fresh fennel bulbs all year round. We bought 2 large bulbs.
Some of our participants had never tasted fennel before and didn't know how it helps with digestion, has vitamin C to boost the immune system, fibre to keep bowels healthy and contains anethole - which has anti-inflammatory properties.
It has a very distinctive taste, rather like aniseed and is refreshing and cooling.
It blends well with the tomato in this recipe and is a good way to introduce a new flavour to rather conservative palates.
Even our most unadventurous member enjoyed the flavours - especially when combined with another batch of soda bread. (Back by popular demand after last weeks batch)

Rosemary Shragers' Hot Fennel and Tomato Soup:

(Serves 4)

2 tbsp olive oil

2 bulbs fennel

450g fresh ripe tomatoes

2 cloves garlic

275g V8 juice or tomato juice

grated rind of half a lemon

salt and pepper

half a tsp sugar

275g chicken stock

400g tin butterbeans, drained and rinsed

*Wash and chop the fennel, reserve the green feathery fronds.

*Heat the olive oil in a thick pan, add the fennel and cook over a gentle heat for 10 mins until soft but not browned.

*Meanwhile, peel the tomatoes, plunge them first for 1 minute in boiling water (to help the skins loosen) Roughly chop them.

*Crush the garlic into the fennel, stir round and cook for 1 minute, then add the chopped tomatoes, V8 juice, lemon rind, salt, pepper, sugar and stock. bring to the boil and simmer for 5 mins. Take off the heat and liquidise the soup.

*Return the soup to a clean pan and stir in the butterbeans. Chop finely the fennel fronds and sprinkle in.

*Bring to the boil, adjusting the seasoning to taste.

*Serve into bowls or a thermos flask and take it on a CoolTan Arts walk!