Soup Recipe: Fennel Tomato Soup

Fennel Tomato Soup

1 T olive oil

2 C coarsely chopped fennel, bulb only

1/2 C chopped onions

6 whole cloves garlic, peeled

1 T salt

1 1/2 t white pepper

1 1/2 C peeled, seeded and chopped Italian plum tomatoes (about 6 tomatoes)

1/4 C plus 2 t Pernod

2 quarts chicken stock

1/2 cream (can use half and half)

1 C coarsely grated fresh Parmesan cheese

8 sprigs fresh fennel leaves

Heat the oil in a large soup pot over high heat. Add fennel and onions and saute for 1 minute. Stir in the garlic and saute for 1 minutes. Add salt and pepper; saute 1 minute. Stir in tomatoes and cook for 2 minutes.

Stir in the stock and bring to a boil. Reduce the heat and simmer for 1 hour. Whisk in cream, streaming it in slowly, and cook 2 minutes. Remove from heat and puree the soup in batches in food processor. Reheat if necessary.

Serve hot. Stir in 2 T Parmesan into each cup serving.

Serves: 8 cups.