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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This soup really benefits by using fresh vine-ripened tomatoes and is low calorie and low fat.Try it hot or cold. From a January 1984 issue of Bon Appetite that featured Fabulous Diet Recipes. Ingredients:
4 cups fresh tomatoes, peeled, seeded and chopped (about 2 1/2 lbs.) |
2 cups chicken stock (preferable homemade) |
1 1/2-2 cups fennel, chopped, fronds reserved and strings removed |
1/2 cup dry white wine |
1/2 onion, diced |
3 garlic cloves, minced |
1 teaspoon coarse salt |
1 bay leaf |
1/8 teaspoon red pepper flakes |
1/8 teaspoon sugar |
1 1/2 tablespoons pernod (optional) |
2 teaspoons tomato paste |
2 tablespoons fresh parsley, minced |
1 tablespoon unsalted butter |
1 tablespoon fennel leaves, chopped |
Directions:
1. Combine tomatoes,stock,1 cup fennel,wine,onion,garlic,salt, bay leaf, pepper and sugar in large saucepan.
2. Bring to boil;reduce heat to medium, cover and cook 20 minutes.
3. Add remaining cup fennel and cook 15 minutes.
4. Stir in Pernod and tomato paste and boil 3 minutes.
5. Remove from heat;season with additional salt, if needed, then stir in parsley and butter.
6. Ladle into bowls, top with chopped fennel fronds and serve immediately.
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