Two Tomato Soup with Fennel

Two Tomato Soup with Fennel

Recipe by Donna Levy

Serves 8

2       tablespoons   CANOLA OIL  

12     each   ROMA TOMATOES,    cored

1       tablespoon   GRANULATED SUGAR  

4       tablespoons   PERNOD

1/4    cup   OLIVE OIL  

3       each   FENNEL BULB,   cored, thinly sliced; reserve fronds for garnish

3       each   SHALLOTS,   thinly sliced

4       tablespoons   GARLIC,     chopped  

1       teaspoon   FENNEL SEED  

1       teaspoon   OREGANO  

1/4    teaspoon   CRUSHED RED PEPPER  

2       pounds   CANNED TOMATOES  

1       tablespoon   RED WINE VINEGAR  

Cooking Instructions

In a large skillet, heat the canola oil until nearly smoking.  Add the plum tomatoes and sugar and season with salt.  Cook over moderately high heat, turning until the tomatoes are lightly charred and starting to burst about 10 minutes.  Add the Pernod and cook over moderately low heat, breaking up the tomatoes, until a chunky sauce forms, about 20 minutes.  In a saucepan, heat 1/4 cup of the olive oil.  Add the fennel, shallots, garlic, fennel seeds, oregano, crushed red pepper and generous pinch each of salt and white pepper.  Cook over moderate heat, stirring, until the fennel starts to soften, 5 minutes.  Add the canned tomatoes with their juices and 4 cups of water and bring to boil.  Simmer over moderately low heat, stirring, until the fennel is very tender, 20 to 25 minutes.  Puree the fennel mixture.  Mix with the chunky tomato sauce.  Stir in the vinegar.  Cook over moderate heat until heated through and season with salt and pepper.  Garnish with chopped fennel fronds and shaved parmesan cheese.