Vegetarian Bouillabaisse Soup with French-Garlic Sauce

This divine sounding recipe came from the August 1996 issue of Chatelaine Magazine; I believe the creator is Jane Bailey of Candlelight Cuisine, a local catering company. I haven't tried it yet - I can't fit 10 people into my apartment to share it with! Although, I do have a few friends that EAT like 10!

2 onions
2 Tablespoons olive oil
4 cloves garlic -- crushed
1 Tablespoon tomato paste
3 cups white wine
3 cups water
1/2 teaspoon saffron threads
1/2 teaspoon dried whole thyme
1/2 teaspoon dried whole oregano
1 1/4 teaspoons salt
4 small potatoes
8 small carrots
1 small fennel bulb
5 medium tomatoes
1/3 cup fresh basil leaves
1 cup chopped parsley
2 cups broccoli florets
4 stalks celery -- thinly sliced
1 medium zucchini -- diced

FRENCH GARLIC SAUCE

4 slices whole wheat bread
4 cloves garlic
1 Tablespoon tomato paste
1 Tablespoon water
1/4 teaspoon cayenne pepper
3/4 cup olive oil
1/2 cup chopped fresh parsley

Coarsely chop onions. Heat oil in a large saucepan set over med heat. Saute onions and garlic until onions are soft, about 5 min. Mix in tomato paste, then wine and water. Crush saffron and add to pan. Stir in thyme, oregano and salt. Cover and bring to a boil.

Peel potatoes and cut into small cubes; add to soup. Cover and continue boiling gently. Peel and slice carrots, add after potatoes have cooked 10 min. cover and continue cooking 10 min longer.

Meanwhile, trim fennel bulb, discard stalks. Slice bulb into quarters through root, then thinly slice. Slice tomatoes into quarters. Finely chop basil and parsley. After carrots have cooked 10 min, add fennel, tomatoes and fresh herbs. Cover and simmer 5 min.

Prepare broccoli, celery and zuke; add to soup when the vegies are cooked to taste. Cook uncovered until heated through, stirring often.

Place a dollop of French Garlic sauce into bottom of each soup bowl; ladle in soup. Alternately, sauce can be passed separately.

SAUCE:

Slice crusts from bread and discard. Place bread in bowl, cover with hot water and let sit 5 min.

Meanwhile, peel garlic and place in processor. Add tomato paste, water and cayenne. Squeeze excess water from bread; add to processor in chunks. process mixture, pulsing, until mixture is coarsely ground, scraping bowl as needed.

With processor running, gradually add oil; drop by drop at first, then in a thin steady stream. Whirl until smooth. Stir in parsley.

Can be kept, covered, in fridge for up to 3 days.

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