• 3 fennel bulbs(about 2 lbs)
  • 1 cup(2 sticks)plus 2 tablespoons unsalted butter
  • 1 large yellow onion, coarsely chopped
  • 6 cloves, minced
  • Salt and freshly ground black pepper, to taste
  • 2 cans(35 oz. each)Italian plum tomatoes
  • 1/2 cup Pernod
  • 2 cups canned chicken broth


1. Cut the tops from the fennel bulbs and reserve the leafy tops. Coarsely chop 2 of the bulbs. Melt 1 cup butter in a large pan over low heat. Add the chopped fennel, onion, and 4 of the garlic cloves and cook until limp, about 15 minutes. Season with salt and pepper, to taste.

2. Add the tomatoes with their liquid and simmer uncovered for 30 minutes.

3. Process the vegetable mixture in small batches in a food procesor fitted with a steel blade or a blender, and then pass through a food mill. Return to pan.

4. Finely chop the reamining fennel bulb. Melt 2 tablespoons butter in a small saucepan over medium heat. Add the fennel and saute in the butter with the reamining 2 cloves garlic for 5 minutes.

5. Chop the leafy tops of the fennel. Add the sauteed fennel, leafy tops, Pernod, and chicken broth to the puree. Simmer until heated through, about 5 minutes. Serve immediately. 8 portions.

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Submitted 6/13/05.
Source: The Silver Palate Goodtimes Cookbk
Submitted By: Linda Wilson
Tomato Fennel Soup