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Tomato: Fennel Tomato Soup

Source of Recipe

www.emeril.com


List of Ingredients

1 tablespoon olive oil
2 cups coarse chopped fennel (bulb only)
1/2 cup chopped onions
6 cloves garlic, peeled
1 teaspoon salt
1 1/2 teaspoons white pepper
1 1/2 cups peeled, seeded, chopped plum tomatoes
(about 6 tomatoes)
1/4 cup + 2 tsp. Pernod
2 quarts chicken broth
1/2 cup heavy cream
1 cup coarse grated fresh Parmesan cheese
8 sprigs fresh fennel leaves


Recipe

Heat the oil in a large soup pot over high heat. Add the fennel and onions, and saute for 1 minute. Stir in the garlic and saute for 1 minute. Add the salt and pepper and saute for 1 minute. Stir in the tomatoes and Pernod and cook for 2 minutes. Stir in the stock and bring to a boil. Reduce the heat and simmer for 1 hour. Whisk in the cream, streaming it in slowly, and cook for 2 minutes longer. Remove from the heat and puree the soup in batches in a food processor. Reheat if necessary. Serve hot, allowing 1 cup of soup per person. Stir 2 tablespoons Parmesan cheese into each serving. Lay a breadstick across each bowl and hang a fennel sprig from each breadstick, so it drapes into the soup. Makes 8 cups.