The Taste, an ebook by Alan Orloff writing as Zak Allen

http://www.facebook.com/pages/The-Taste/166719790066325

Tomato Fennel Soup (inspired by Gregoire-Berkeley & Spark-Studio CIty)

Tomato Fennel Soup

2 T olive oil
3 c chopped fennel, including some fronds
28 oz can whole tomatoes, drained, juices reserved
2 2/3 c chicken stock
1/4 c lemon juice

1/2 c bread crumbs
2 T butter
2 T chopped fennel fronds
2 cloves garlic, minced
1 t grated lemon peel

Heat oil in medium pot over medium heat. Add fennel; sauté until tender but not brown, about 6 minutes. Add drained tomatoes; sauté 5 minutes. Add tomato juices, stock and lemon juice. Cover; simmer 15 minutes.

Mix crumbs, butter, fennel fronds, garlic and lemon peel. Microwave about 20-30 seconds until butter melts. Stir.

Puree soup until smooth; rewarm, season with salt and pepper.

Ladle soup into bowl and top with spoonful of buttered crumbs.

About 6 servings.