Tomato Fennel Soup

1. 1

   cut tops from fennel and reserve leafy tops. coarsely chop 2 bulbs. heat oil in a large stock pot or dutch oven. Add fennel, onion and 4 garlic cloves and cook until limp (15 min) season with salt and pepper

2. 2

   Add tomatoes and liquid and simmer uncovered for 30 min

3. 3

   process in food processor or immersion mixer. if you want it really smooth pass thru a food mill

4. 4

   next part is optional - saute remaining fennel in butter, add 2 garlic cloves, chop leafy tops and add to fennel and add to soup. simmer for 5 min.

No nutritional information available.

No additional tips available.