FRESH TOMATO AND FENNEL SOUP
I got this recipe from a local website. I've changed it a bit, but it's really good and refreshing. NOTE: if you don't have good fresh tomatoes, use a 2 lb. can
Provided by mysticchyna
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan, heat oil over medium-low heat, then add the onion, fennel and garlic. Cover and cook gently for about 10 minutes.
- Pour in the wine (or lemon juice), and basil.
- Bring to boil, then back off the heat and lower temperature to simmer. Simmer for about 5 minutes.
- Add the tomatoes and stock. Return to boil, then lower heat and simmer for about 30 minutes, partially covered.
- Season to taste with salt and pepper.
- To serve, ladle into bowls, and top with the chopped basil and fennel fronds.
Nutrition Facts : Calories 162.2, Fat 8, SaturatedFat 1.2, Cholesterol 1.8, Sodium 127.8, Carbohydrate 17.9, Fiber 4.7, Sugar 7, Protein 4.5
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