FRESH TOMATO FENNEL SOUP
This soup really benefits by using fresh vine-ripened tomatoes and is low calorie and low fat.Try it hot or cold. From a January 1984 issue of Bon Appetite that featured Fabulous Diet Recipes.
Provided by Leslie in Texas
Categories Vegetable
Time 1h5m
Yield 1 cup, 6 serving(s)
Number Of Ingredients 15
Steps:
- Combine tomatoes,stock,1 cup fennel,wine,onion,garlic,salt, bay leaf, pepper and sugar in large saucepan.
- Bring to boil;reduce heat to medium, cover and cook 20 minutes.
- Add remaining cup fennel and cook 15 minutes.
- Stir in Pernod and tomato paste and boil 3 minutes.
- Remove from heat;season with additional salt, if needed, then stir in parsley and butter.
- Ladle into bowls, top with chopped fennel fronds and serve immediately.
Nutrition Facts : Calories 98.7, Fat 3.2, SaturatedFat 1.5, Cholesterol 7.5, Sodium 535.6, Carbohydrate 11.5, Fiber 2.4, Sugar 5.3, Protein 3.7
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