Tomato Soup w/Fennel Leek & Potato

Fine Cooking 91

Loaded with fennel and potatoes, this hearty tomato soup is perfect with a grilled cheese sandwich, but a fresh spinach salad would make the meal too. For an elegant twist, try puréeing the soup (see tip below). The Pernod is optional, but we highly recommend including it because it enhances and deepens the fennel flavor beautifully.

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Preheat: °Yield: 6 servings
Prep: 0:00Wait: 0:00Cook: 0:00

Ingredients

Directions

  1. In a nonreactive 4-quart saucepan, heat the oil over medium-low heat. Add the fennel seed and cook until fragrant and lightly brown, about 3 minutes. Add the fennel bulb, leek, and Pernod (if using) and cook over low heat, stirring occasionally, until the vegetables are soft, about 10 minutes.
  2. Add the broth, tomatoes, and potato. Bring to a boil over medium heat. Reduce the heat to low, cover, and simmer until the potatoes are cooked through, 30 to 40 minutes. Season to taste with salt and pepper. Serve chunky or puree in a blender. If you puree the soup and it is too thick, add some of the reserved tomato juice. Garnish with chopped fennel fronds, if desired.

Notes