TOMATO-FENNEL SOUP WITH GREMOLATA

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Tomato-Fennel Soup with Gremolata image

Categories     Soup/Stew     Herb     Tomato     Lemon     Fennel     Bon Appétit

Yield Serves 4

Number Of Ingredients 11

Soup
2 tablespoons olive oil
2 cups finely chopped fennel bulb
1 28-ounce can Italian-style tomatoes, drained, juices reserved
2 2/3 cups chicken stock or canned low-salt broth
1/4 cup fresh lemon juice
Gremolata
2 tablespoons chopped fresh parsley
2 tablespoons chopped fennel fronds
4 teaspoons minced garlic
1 1/2 teaspoons grated lemon peel

Steps:

  • For soup:
  • Heat oil in heavy large Dutch oven over medium heat. Add chopped fennel bulb; sauté until tender but not brown, about 6 minutes. Add drained tomatoes; sauté 5 minutes. Add reserved tomato juices, stock and lemon juice. Cover; simmer 15 minutes. Puree soup in blender in batches until smooth. Return to pan. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
  • For Gremolata:
  • Mix all ingredients in small bowl.
  • Bring soup to simmer. Ladle into bowls. Stir spoonful of gremolata into each bowl and serve.

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