Fresh Tomato Fennel Soup

READY IN: 1hr 5mins
SERVES: 6
YIELD: 1 cup
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • 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.