Tomato and Fennel Soup (Zupa di Finocchio e Pomodori)
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Ingredients
| 2 | lg. fennel bulbs or | | 16 | baby fennels diced | | 1 | sm. onion or | | 1/2 | a lg. onion finely diced | | 1 stalk | of celery finely diced | | 3 cloves | of garlic minced | | 2-1/2 lb. | Roma style tomatoes or | | 2 cans (2 lbs. each) | high quality tomatoes, drained | | 1/4 cup | white wine | | 6 cups | chicken or | | vegetable broth | | 1/3 cup | heavy cream (Optional) | | Juice of one lemon | | 2 tbsp. | rushed toasted fennel seeds | | Salt and pepper |
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Instructions
In a heavy stock pot, sauté and season with salt and pepper the diced fennel until very tender. Add in the onion and celery and cook till translucent. Add in the garlic and tomatoes and simmer covered for ten minutes until the tomatoes are tender and starting to loose their liquids. Deglaze with white wine and cook for another 10 minutes uncovered. Add in the broth and simmer covered for about 30-40 minutes. Working in batches, using a slotted spoon, transfers all the solid vegetables in the broth to blender and puree and add back to the broth. (Optional method: If trying to recreate this as a bisque, strain the puree before adding it back to the stock pot and then add cream and cook for another 5 minutes.) Return puree to the broth and simmer for 5 minutes. Before serving check the seasoning and add the lemon juice. To serve, add the soup to a bowl sprinkle with some of the crushed fennel seeds and some shaved parmesan or pecorino on top and serve with a large crusty bruschetta (large crutton).
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