Ingredients:
1 large fennel bulb, the hard hart in the bottom cut off, cleaned, cut into little long pieces, washed & pad dry on kitchen paper
4 ripe, plum tomatoes, washed & cleaned, cut up into rounds
3 fat cloves of garlic, peeled & finely cut up
1 liter of a good vegetable stock
1 packet of haloumi, package cut open, liquid removed, pad dry on kitchen paper, cut into 5 thicker slices, cut into cubes, each about 1cm x 1cm thick
a fruity EVOO
about 5 to 6 basil leaves, to top each bowl of soup/ So, about 20 to 24 leaves of fresh basil
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Preparation:
1. In a large cooking pot, add 2 tablespoons of the fruity EVOO & heat up on medium heat.
2. When the oil is hot & sizzling, add the fennel & garlic & fry for about 2 to 5 minutes until softened. Add the tomato pieces & the vegetable stock. Cook for another 6 to 10 minutes or until thickened a bit.
3. Mix the soup for 1/2 or for 3/4.
4. In another non stick pan, heat 1 or 2 tablespoons of the fruity EVOO. When hot, add the chopped haloumi cubes & fry for about 1 to 2 minutes per side or until browned. Adjust the heat if necessary. Drain on kitchen paper & serve immediatly over the soup, about 8 cubes per soup bowl. Scatter about 5 to 6 basil leaves over the top of the soup. Enjoy!!
You will have to eat the soup right away otherwise the haloumi cubes can get rubbery,...
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