Tomato Fennel Soup

Tomato Fennel Soup

1 tablespoon olive oil

1 tablespoon butter

1 medium fennel bulb, cut into 1-inch pieces, fronds reserved for garnish

1 medium onion, cut into 1-inch pieces

2 garlic cloves, chopped

1/4 cup Pernod liqueur

4 cups of diced tomatoes

2 cups of vegetarian broth

4 juniper berries

2 teaspoons fennel seeds

salt and black pepper to taste

Croutons

1.  In a large pot over a medium-low, sauté the onion and the fennel in the olive oil

     and butter. 

2.  Cook, stirring occasionally, about 30 minutes, until golden brown.

3.  Add the garlic and continue cooking for 2 minutes.

4.  Turn off the heat or move the pot away from the stove and add the Pernod slowly.

5.  Add the tomatoes, plus 2 cups broth. 

6.  Bring to a boil for 1 to 2 minutes, reduce the heat to low, and simmer.

7.  Meanwhile, in a small sauté pan over low heat, toast the juniper berries and the fennel

     seeds.

8.  Swirl them in the pan until fragrant and golden, about 3 to 4 minutes. Set aside to

     cool.

9.  Grind the spices until slightly chunky.

10.  Add to the soup and cook 45 minutes.

11.  Puree the soup in batches in the food processor.

12.  Season generously with salt and pepper. 

13.  Serve hot, garnished with croutons, fennel fronds, and drizzle olive oil.