Food For Thought

Orange, Avocado and Watercress Salad

2 Tbs. olive oil or a combination of unsalted butter and oil

¾ cups shallots – finely chopped

2 tsp. garlic - minced

¼ cup carrots – peeled, halved or quartered lengthwise, thinly sliced

¼ cup celery – halved lengthwise, thinly sliced

1 tsp. fennel seed crushed

2 - 28oz. cans whole tomatoes – drained, coarsely chopped or crushed

5 cups broth – either: 2 ½ cups lower-salt chicken broth plus 2 ½ cups water OR vegetable broth

3 Tbs. orange juice

1 tsp. plus more to taste of Kosher salt

Freshly ground black pepper

1 – 2 tsp. fresh basil or flat leaf parsley - chopped

In a 4-6 quart saucepan or Dutch oven, heat 2 Tbs. oil over medium-low heat. When hot, add shallots, garlic carrots and celery and pinch of kosher salt. Stir well, cover, reduce heat on low. Cook, stirring occasionally till vegetables are softened 8-10 minutes.

Stir in 1 tsp. kosher salt and crushed fennel seeds. Add tomatoes, broth, and orange juice.
Stir well and bring to a simmer over medium heat. Cook, uncovered, stirring occasionally until vegetables are very tender and soup is flavorful – about 10-20 minutes.

Take pan off heat. Let soup cool for 5 minutes. In batches, puree soup in blender - carefully. Wipe pan clean. Place soup back in pan. Season soup to taste with salt and pepper. Add garnish of chopped herbs, if using. Serves 8.

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