Cream of Fennel Soup

posted in: Recipes | 0

1 leek (or onion), thinly sliced
1/3 cup olive oil
4 garlic cloves, minced
5 fennel bulbs, thinly sliced
8 tomatoes, peeled, seeded and chopped
6 cups water (or vegetable or chicken stock)
3 boullion cubes (if stock not available)
1/2 cup top greens from the fennel, chopped finely in a food processor
1 cup heavy cream or low-fat yogurt
salt and pepper to taste

Saute the leeks or onions in the oil until tender. Add immediately the garlic and the fennel. Stir well and cook for a few minutes, until the fennel begines to soften. Add the tomatoes. Stir well and cook over moderate heat until the tomatoes are dissolved and turn into a sauce. Add the water or stock. Bring to a boil and cook over medium heat for 15 minutes. Blend the soup with a handheld blender. Add the processed fennel greens, cream, salt and pepper. Bring to a boil again for 1 minute. Turn off the heat, stir well, cover the pot and let the soup rest for 10 minutes before serving.

Twelve Months of Monastery Soups by Brother Victor-Antoine d’Avila-Latourrette

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