Tomato Fennel Soup with Kingsey^® Cheese
Curd Croutons
8 servings, 300 mL each

INGREDIENTS:
• 15 mL (1 tbsp.) olive oil
• 15 mL (1 tbsp.) butter
• 1 fennel bulb, trimmed, thinly sliced
• 2 garlic cloves, finely chopped
• 796 ml canned San Marzan Italian tomatoes
• 1.5 litre (6 cups) chicken stock
• 500 ml (2 cups) baby spinach leaves, coarsely chopped
• Salt and pepper, to taste
• 8 slices of baguette bread
• 375 mL (1 1/2 cup) Kingsey^® Cheese Curds

PREPARATION:
In a large saucepan, heat oil and butter over medium heat. Add fennel and
cook 3 minutes, stirring occasionally. Add garlic and continue to cook
2 minutes. Add undrained tomatoes (breaking them up with a fork) and chicken stock; season to taste. Simmer 5-8 minutes until fennel is tender. Meanwhile,
place 125 mL (1/2 cup) of the Kingsey^® Cheese Curds on baguette slices,
pepper generously and broil 5-7 minutes. When ready to serve, add spinach leaves to the hot soup and let sit a few minutes until leaves wilt; garnish
each portion with 30 mL (2 tbsp.) Kingsey^® Cheese Curds. Serve with
a grilled cheese crouton.