Fennel And Tomato Soup With Fennel Frond Gremolata

Name: Fennel And Tomato Soup With Fennel Frond Gremolata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Soup:; 2 tablespoons olive oil; 3 cups fennel bulbs, finely chopped; 1 tablespoon fennel seeds; 1 large garlic clove, finely chopped; 2 400 g tins Italian tomatoes, drained and chopped, and juices reserved; 3 cups chicken stock, home made if possible; 1/4 cup fresh lemon juice; 1 teaspoon fennel pollen; sea salt; black pepper, freshly ground; For the Gremolata; 3 tablespoons flat leaf parsley, finely chopped; 3 tablespoons fennel fronds, finely chopped; 3 teaspoons garlic, very finely chopped; 1 1/2 tablespoons lemon zest, finely grated

Servings: persons

For the Soup:
2 tablespoons olive oil
3 cups fennel bulbs, finely chopped
1 tablespoon fennel seeds
1 large garlic clove, finely chopped
2 400 g tins Italian tomatoes, drained and chopped, and juices reserved
3 cups chicken stock, home made if possible
1/4 cup fresh lemon juice
1 teaspoon fennel pollen
sea salt
black pepper, freshly ground
For the Gremolata
3 tablespoons flat leaf parsley, finely chopped
3 tablespoons fennel fronds, finely chopped
3 teaspoons garlic, very finely chopped
1 1/2 tablespoons lemon zest, finely grated

1
Heat the oil in heavy, large soup pot over medium heat. Add the chopped fennel bulbs and fennel seeds and saute until tender but do not allow to brown (about 6 minutes).
2
Add the finely chopped garlic and saute for 1 minute more.
3
Add the drained, chopped tomatoes and saute for a further 5 minutes.
4
Add the reserved tomato juices, the chicken stock and lemon juice. Cover and simmer the soup for another 15 minutes.
5
If you want a smooth textured soup, at this point you can puree the soup in a blender in batches until smooth. I don't do this as I like my soup with texture. If you have decided to puree the soup, once done return it to the pan with as much or as little of its liquid as required to achieve the thickness you prefer.
6
Season with salt, pepper and fennel pollen to taste.
7
Mix all the ingredients together in a small bowl.
8
Bring the soup back to a simmer if serving hot.
9
Ladle the soup into bowls and top each with a generous spoonful of gremolata, stir through and serve with some crusty bread and a bowl of any remaining gremolata for those who would like to add more.

425

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: For the Soup:, 2 tablespoons olive oil, 3 cups fennel bulbs, finely chopped, 1 tablespoon fennel seeds, and more.

Yes, Fennel And Tomato Soup With Fennel Frond Gremolata falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!