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Tomato Fennel Soup with Kingsey®Cheese Curd Croutons
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
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.
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.