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