From Linda Bladholm’s A Fork on the Road
Fennel and Tomato Soup
This flavorful soup is adapted from Anthony Bourdain’s “Les Halles Cookbook” (Bloomsbury 2004). Serve with bread and a tossed salad with lemon vinaigrette.
4 tablespoons olive oil
2 fennel bulbs, cored and thinly sliced
1 small onion, finely chopped
1 small potato, diced
One 8-ounce can of plum tomatoes with juices
6 cups chicken broth
In a large pot, heat the oil over medium-high heat and add the fennel, onion and potato. Reduce heat to medium and sweat the vegetables for 10 minutes, making sure they don’t brown. Add the tomatoes and cook another 10 minutes. Stir in the broth and simmer 1 hour. Let mixture cool slightly and puree in batches in a blender until smooth. Return to pot, season with salt and pepper to taste and bring to a boil. Makes 6 servings.
Per serving: 152 calories (53 percent from fat), 9.5 g fat (1.3 g saturated, 6.7 g monounsaturated), 0 cholesterol, 4.3 g protein, 14.4 g carbohydrates, 4.4 g fiber, 476 mg sodium.