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Tomato Fennel Soup Recipe

January 5th, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 2tablespoonsextra virgin olive oil
  2. 1mediumfennel bulb, trimmed,cored & chopped(about 12 oz.)
  3. 2tablespoons featheryfennel leaves, chopped(save for garnish)
  4. 4mediumshallots, finely chopped
  5. 1smallcarrot, finely chopped(about 2 oz.)
  6. 28ouncescanned tomatoes, undrained
  7. 1/2-1cupvegetable broth
  8. salt
  9. pepper

DIRECTIONS

  1. Heat the oil in medium stockpot over medium-low.
  2. Add fennel, shallots& carrot, cook until very soft but not brown, stirring occasionally.
  3. This will take about 15 minutes.
  4. Add tomatoes and 1/2 cup broth, bring to boil over high heat.
  5. Reduce heat and simmer gently for 15 minutes (uncovered), stirring occasionally.
  6. Transfer to blender or food processor in batches (I used an immersion blender right in the pan), and process until smooth.
  7. Adjust the seasonings, and add more veggie broth if necessary to achieve your desired consistancy.
  8. Serve hot, garnished with the chopped fennel leaves.
  9. This soup reheats well.

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