Fresh Tomato Fennel Soup

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.

• Ready In: 1 hr 5 mins
• Serves: 6
• Yields: 1 cup

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.