Tomato-Fennel Soup with Gremolata Recipe

Gremolata is a parsley and lemon peel mixture commonly used in Italy with osso buco.

Serves 4.

INGREDIENTS

soup

2 tablespoons olive oil

2 cups finely chopped fennel bulb

1 28-ounce can italian-style tomatoes, drained, juices reserved

2 2/3 cups chicken stock or canned low-salt broth

1/4 cup fresh lemon juice

gremolata

2 tablespoons chopped fresh parsley

2 tablespoons chopped fennel fronds

4 teaspoons minced garlic

1 1/2 teaspoons grated lemon peel

DIRECTIONS

For soup:
Heat oil in heavy large Dutch oven over medium heat. Add chopped fennel bulb; sauté until tender but not brown, about 6 minutes. Add drained tomatoes; sauté 5 minutes. Add reserved tomato juices, stock and lemon juice. Cover; simmer 15 minutes. Puree soup in blender in batches until smooth. Return to pan. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)

For Gremolata:
Mix all ingredients in small bowl.

Bring soup to simmer. Ladle into bowls. Stir spoonful of gremolata into each bowl and serve.

Tags: Fennel, Gremolata, Soup, Tomato