Recipe-Finder.com

Ingredients Jump to Instructions ↓

  1. 1 Tomatoes - (15 oz) - chopped, with juice

  2. 2 cups 474ml Vegetable or chicken stock

  3. 2 cups 292g / 10oz Chopped fennel - reserving lacy tops

  4. 1/2 cup 118ml Dry white wine

  5. 1/2 cup 31g / 1.1oz Chopped onion

  6. 3 Garlic cloves - minced

  7. 1 teaspoon 5ml Salt

  8. 1 Bay leaf

  9. 1 Hot red pepper flakes

  10. 1/8 teaspoon 0.6ml Sugar

  11. 2 tablespoons 30ml Tomato paste Garnish Anisette or pernod Fennel fronds

Instructions Jump to Ingredients ↑

  1. 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.

Comments

882,796
Send feedback