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Fresh Tomato Fennel Soup

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“This soup really benefits by using fresh vine-ripened tomatoes and is low calorie and low fat.Try it hot or cold. From a January 1984 issue of Bon Appetite that featured Fabulous Diet Recipes.”
READY IN:
1hr 5mins
SERVES:
6
YIELD:
1 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine tomatoes,stock,1 cup fennel,wine,onion,garlic,salt, bay leaf, pepper and sugar in large saucepan.
  2. Bring to boil;reduce heat to medium, cover and cook 20 minutes.
  3. Add remaining cup fennel and cook 15 minutes.
  4. Stir in Pernod and tomato paste and boil 3 minutes.
  5. Remove from heat;season with additional salt, if needed, then stir in parsley and butter.
  6. Ladle into bowls, top with chopped fennel fronds and serve immediately.

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