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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I made this to judge a recipe contest and thought it was great. I changed it a tiny bit, reducing the butter a bit and adding a little more veggies. serve with fresh parmesan cheese and good bread. Ingredients:
4 tablespoons butter |
1 fennel bulb, chopped |
1 onion, sliced |
2 garlic cloves, minced |
2 stalks celery, sliced |
1/2 green bell pepper, chopped |
1 zucchini, chopped |
1/4 cup flour |
1 teaspoon dried dill |
1/2 teaspoon dried thyme |
1 tablespoon fresh basil |
salt and pepper |
1 teaspoon sugar |
1/2 cup white wine |
2 (28 ounce) cans tomatoes (diced, stewed, whole, italian, etc) |
3 cups chicken stock |
Directions:
1. saute fennel, onion and celery in butter and oil, but don't let them brown.
2. add garlic, pepper and zucchini, cook a few more minutes.
3. stir in flour 2 minutes.
4. add sugar and spices, wine and stock.
5. add tomatoes (drain and reserve juice first).
6. simmer 15 minutes until tender crisp, and add 2 cups reserved juice.
7. puree 1/2- 3/4 of the soup and return to the pot (you can leave it as chunky or smooth as you like)
8. serve with parmesan and fennel fonds.
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