Tomato and Fennel Soup (Zupa di Finocchio e Pomodori)

1. 1

   In a heavy stock pot, saute and season with salt and pepper the diced fennel until very tender.

2. 2

   Add in the onion and celery and cook till translucent.

3. 3

   Add in the garlic and tomatoes and simmer covered for ten minutes until the tomatoes are tender and starting to loose their liquids.

4. 4

   Deglaze with white wine and cook for another 10 minutes uncovered.

5. 5

   Add in the broth and simmer covered for about 30-40 minutes.

6. 6

   Working in batches, using a slotted spoon, transfers all the solid vegetables in the broth to blender and puree and add back to the broth.

7. 7

   (Optional method: If trying to recreate this as a bisque, strain the puree before adding it back to the stock pot and then add cream and cook for another 5 minutes.)

8. 8

   Return puree to the broth and simmer for 5 minutes.

9. 9

   Before serving check the seasoning and add the lemon juice.

10. 10

    To serve, add the soup to a bowl sprinkle with some of the crushed fennel seeds and some shaved parmesan or pecorino on top and serve with a large crusty bruschetta (large crutton).

* Per serving · 4 servings · Values may vary.

No additional tips available.