Tomato Fennel Soup
Ingredients for Soup
2 tablespoons olive oil
2 cups finely chopped fennel bulb
1 28-ounce can Italian-style tomatoes, drained, juices reserved
2 2/3 cups chicken stock or canned low-salt broth
1/4 cup fresh lemon juice
Ingredients for Gremolata
2 tablespoons chopped fresh parsley
2 tablespoons chopped fennel fronds
4 teaspoons minced garlic
1 1/2 teaspoons grated lemon peel
For Soup:
For Gremolata: Mix all ingredients in small bowl.
Bring soup to simmer. Ladle into bowls. Stir spoonful of gremolata into each bowl and serve.
2 tablespoons olive oil
2 cups finely chopped fennel bulb
1 28-ounce can Italian-style tomatoes, drained, juices reserved
2 2/3 cups chicken stock or canned low-salt broth
1/4 cup fresh lemon juice
Ingredients for Gremolata
2 tablespoons chopped fresh parsley
2 tablespoons chopped fennel fronds
4 teaspoons minced garlic
1 1/2 teaspoons grated lemon peel
For Soup:
- Heat oil in heavy large Dutch oven over medium heat.
- Add chopped fennel bulb; sauté until tender but not brown, about 6 minutes.
- Add drained tomatoes; sauté 5 minutes.
- Add reserved tomato juices, stock and lemon juice. Cover; simmer 15 minutes.
- Puree soup in blender in batches until smooth. Return to pan. Season with salt and pepper.
- (Can be made 1 day ahead. Cover and refrigerate.)
For Gremolata: Mix all ingredients in small bowl.
Bring soup to simmer. Ladle into bowls. Stir spoonful of gremolata into each bowl and serve.