Convincing Tomato Fennel Soup
Dinner was rushed one evening, so I was not in the kitchen when Roy served himself soup. Later, he commented on the delicious tomato soup. He now admits he is open to fennel recipes.
2 small fennel bulbs
2 tablespoons extra virgin olive oil
8 thin slices pepperoni, diced
28-ounce can kitchen-cut Roma tomatoes with basil
3 cups Pacific organic French onion soup
Parmigiano-Reggiano cheese rind piece
Kosher salt and pepper
Trim fennel bulb, removing core and slicing bulb lengthwise through the middle and then into ë-inch slices. Save some “feather leaves” for garnish.
Heat the olive oil in a 5-quart pot. When the oil is hot, add the fennel and pepperoni. Saute for 5 minutes to maximize flavors. Add the tomatoes, broth and cheese rind. Stir to combine. Season with salt and pepper.
When the mixture comes to a boil, turn the heat to medium low, cover and simmer 30 minutes. Remove rind. Puree or serve chunky. Taste and adjust seasoning. Garnish with chopped fennel “feathers.”
Makes 6 cups.