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How to make it

  • To make the quenelles: Put the figs in a small saucepan and add enough water to cover.
  • Bring to a boil over medium heat.
  • Reduce the heat; cover and simmer until softened, about 15 minutes.
  • Drain the figs and coarsely chop.
  • Purée in a food processor with the sherry.
  • Stir in the crème fraiche and sugar.
  • Form into 4 small ovals by using your fingers to press the mixture into a tablespoon.
  • To make the soup: Heat the oil in a Dutch oven or large pot over medium heat. Add the onion; cook, stirring occasionally, until translucent, about 3 minutes.
  • Add the tomatoes (with juice) and garlic; continue to cook, stirring occasionally, until tender, about 5 minutes.
  • Stir in the stock and the red pepper flakes (if using).
  • Tie the thyme and basil together with a string; immerse in the soup. Reduce the heat; cover and simmer until the onion is very tender, about 15 minutes.
  • Remove the herbs and discard.
  • Stir in the orange juice, sugar, pepper, and salt.
  • Taste and adjust the seasoning.
  • Serve in shallow bowls. Place one quenelle in each serving.
  • This is just the best! *smile*...discovered it and loved it! It is called a *Beautiful Soup*!

Reviews & Comments 2

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    " It was excellent "
    shuga ate it and said...
    Like it!
    Was this review helpful? Yes Flag
    " It was excellent "
    noir ate it and said...
    This sounds intriguing! :) I love the figs!
    Was this review helpful? Yes Flag

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