Directions:
- Combine tomatoes,stock,1 cup fennel,wine,onion,garlic,salt, bay leaf, pepper and sugar in large saucepan.
- Bring to boil;reduce heat to medium, cover and cook 20 minutes.
- Add remaining cup fennel and cook 15 minutes.
- Stir in Pernod and tomato paste and boil 3 minutes.
- Remove from heat;season with additional salt, if needed, then stir in parsley and butter.
- Ladle into bowls, top with chopped fennel fronds and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 112.11 Kcal (469 kJ) | ||
| Calories from fat | 24.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.75g | 4% | |
|---|---|---|---|
| Cholesterol | 7.49mg | 2% | |
| Sodium | 528.72mg | 22% | |
| Potassium | 699.9mg | 15% | |
| Total Carbs | 15g | 5% | |
| Sugars | 8.13g | 33% | |
| Dietary Fiber | 3.01g | 12% | |
| Protein | 4.87g | 10% | |
| Vitamin C | 32.9mg | 55% | |
| Iron | 0.4mg | 2% | |
| Calcium | 44.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 33.76 Kcal (141 kJ) | ||
| Calories from fat | 7.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.83g | 4% | |
|---|---|---|---|
| Cholesterol | 2.26mg | 2% | |
| Sodium | 159.23mg | 22% | |
| Potassium | 210.78mg | 15% | |
| Total Carbs | 4.52g | 5% | |
| Sugars | 2.45g | 33% | |
| Dietary Fiber | 0.91g | 12% | |
| Protein | 1.47g | 10% | |
| Vitamin C | 9.9mg | 55% | |
| Iron | 0.1mg | 2% | |
| Calcium | 13.3mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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