Vampire Blood Tomato Soup with Muenster Sammies
INGREDIENTS
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3 tablespoons olive oil
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1/2 fennel bulb, chopped, about 2 1/2 cups
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1/2 large onion, chopped, about 1 cup
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4 cloves garlic, smashed
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1 1/4 teaspoons kosher salt
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1 teaspoon fennel seed
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1/8 to 1/4 teaspoon crushed red pepper flakes, optional
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1 (28-ounce) can plum tomatoes, preferably San Marzano
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2 cups homemade vegetable broth or low-sodium canned
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2 cups tomato juice
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6 basil leaves, torn
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1 tablespoon fresh lemon juice
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Fresh ground black pepper, to taste
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Muenster Sammies, recipe follows
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16 (3 1/2-inch square) slices Westphalian Pumpernickel, or other thin black bread
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1/2 cup apple jelly
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8 slices muenster cheese, about 3 ounces
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8 slices yellow cheddar cheese, about 3 ounces
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Dill pickle rounds
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Fennel fronds
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Spanish olives with pimentos
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