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Tomato Soup with Dill and Fennel




Source of Recipe


Andy and Shell


List of Ingredients




3 cups vegetable stock
1 cup (1 medium) Vidalia or sweet type onion, finely chopped
1 cup carrots, cut into small dice
1 cup (2 medium stalks) celery, strings removed, diced small
2-4 cloves garlic, crushed, peeled, finely chopped
1 tsp dried dill
1/2 tsp ground fennel
14oz can chopped tomatoes
1/4 cup bulgur, or couscous
salt and black pepper to taste
lemon wedges to serve

Recipe



Heat 1/2 inch of the vegetable stock in a large pan, then add the onions,
carrots, celery, and garlic and saute for about 5 minutes, until beginning
to soften, adding a little more vegetable stock if it gets too dry. Add
the remaining stock, dill, fennel, tomatoes with their juice, and the
grain. Mix well and bring to the boil, then simmer, covered, for about
15-20 minutes, or until the grain is softened, stirring occasionally.
Season to taste and serve with the lemon wedges - fresh lemon juice
sharpens the taste wonderfully