Recipes / Fennel

Fennel Tomato Soup

Kids may not like the taste of fennel, but they may try it in this easy tomato soup.

1 tablespoon olive oil
1 small onion, diced
1/4 cup chopped celery or celeriac
1 medium carrot, diced
1 medium fennel bulb, quartered lengthwise and sliced
3 cups vegetable stock
1 15-ounce can diced tomatoes
1 teaspoon salt
1/2 teaspoon pepper
Croutons for garnish (optional)

Heat olive oil in a soup pot, add onion and celery, sauté until tender. Add carrots and fennel; sauté until vegetables are tender, about 5 minutes. Add stock. Tomatoes, salt and pepper. Cook over low heat about 30 minutes. Serve with croutons.

Serves 2.

From “From Asparagus to Zucchini, A Guide to Farm-Fresh Seasonal Produce,” Madison Area CSA Coalition, 2003.

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