Tomato-Fennel Soup

Recipe Ingredients

1		Tomatoes - (15 oz) - chopped, with juice
2 cups	474ml	Vegetable or chicken stock
2 cups	292g / 10oz	Chopped fennel - reserving lacy tops
1/2 cup	118ml	Dry white wine
1/2 cup	31g / 1.1oz	Chopped onion
3		Garlic cloves - minced
1 teaspoon	5ml	Salt
1		Bay leaf
1		Hot red pepper flakes
1/8 teaspoon	0.6ml	Sugar
2 tablespoons	30ml	Tomato paste
		Garnish
		Anisette or pernod
		Fennel fronds

Recipe Instructions

Mix tomatoes and juice, stock, chopped fennel, wine, onion, garlic, salt, bay leaf, red pepper flakes, and sugar in a large saucepan. Bring to a boil, then reduce heat and simmer for about 45 minutes. Add tomato paste and boil hard for a few minutes to concentrate flavors. Puree, then press through a sieve, discarding solids.

This soup can be served either hot or cold. If you're serving it hot, reheat, ladle into bowls, then stir in 1/2 teaspoon of anisette or pernod into each bowl and top with a lacy fennel frond.

If you're serving the soup cold, season a little more highly, then chill thoroughly in the refrigerator. When ready to serve, stir in 1/2 teaspoon of anisette or pernod into each bowl and top with a lacy fennel frond. You might also chop some raw fennel into a fine dice and sprinkle into each serving, to give some crunch to it.

Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com

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