Total Time
1hr 5mins
Prep 25 mins
Cook 40 mins

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 Nutrition

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.

Reviews

(1)
Most Helpful

Very tasty. I used thyme instead of bay leaf and coconut cream instead of butter, as that is what I had. Two "yums" up.

tamarinda September 27, 2009

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