Fennel and Tomato Soup

By akselden

Ingredients

• 2 lb fresh fennel bulbs, stalks and lacy leaves removed
• Salt
• 1/4 cup olive oil
• 1 1/2 cups sliced onions (about 3 medium)
• 2 (28-oz) cans Italian-style tomatoes, seeds removed and chopped, or 2 lbs tomatoes, peeled, seeded and quartered
• 6 cups chicken stock
• Bouquet garni(thyme, 1/2 bay leaf and parsley)
• Freshly ground pepper
• 1/2 cup sour cream
• 2 tablespoons chopped fresh dill

Preparation

Step 1

Wash and trim fennel bulbs and discard bruised outer layers. Cut into halves if small, quarters if large. Blanch 5 minutes in boiling salted water, then drain and refresh. Cut into slices.

Heat olive oil in 3 quart saucepan. Add onions and saute' until they are soft and golden. Add fennel and cook until lightly browned. Add tomatoes, chicken stock and bouquet garni.

Simmer slowly, stirring occasionally, 20 to 25 minutes or until vegetables are tender. Remove from heat and discard bouquet garni.

Puree mixture in food processor. Season to taste with salt and pepper. Simmer, uncovered, 15 minutes. Remove from heat and cool. Cover and refrigerate until well-chilled. Soup can be prepared day in advance to this point.

When ready to serve, taste and adjust seasonings. To serve, place in 8 soup bowls and garnish each serving with dollop of sour cream and sprinkle of dill.