FRESH TOMATO FENNEL SOUP
This soup really benefits by using fresh vine-ripened tomatoes and is low calorie and low fat.Try it hot or cold. From a January 1984 issue of Bon Appetite that featured Fabulous Diet Recipes.
Provided by Leslie in Texas
Categories Vegetable
Time 1h5m
Yield 1 cup, 6 serving(s)
Number Of Ingredients 15
Steps:
- Combine tomatoes,stock,1 cup fennel,wine,onion,garlic,salt, bay leaf, pepper and sugar in large saucepan.
- Bring to boil;reduce heat to medium, cover and cook 20 minutes.
- Add remaining cup fennel and cook 15 minutes.
- Stir in Pernod and tomato paste and boil 3 minutes.
- Remove from heat;season with additional salt, if needed, then stir in parsley and butter.
- Ladle into bowls, top with chopped fennel fronds and serve immediately.
Nutrition Facts : Calories 98.7, Fat 3.2, SaturatedFat 1.5, Cholesterol 7.5, Sodium 535.6, Carbohydrate 11.5, Fiber 2.4, Sugar 5.3, Protein 3.7
FRESH TOMATO AND FENNEL SOUP
I got this recipe from a local website. I've changed it a bit, but it's really good and refreshing. NOTE: if you don't have good fresh tomatoes, use a 2 lb. can
Provided by mysticchyna
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan, heat oil over medium-low heat, then add the onion, fennel and garlic. Cover and cook gently for about 10 minutes.
- Pour in the wine (or lemon juice), and basil.
- Bring to boil, then back off the heat and lower temperature to simmer. Simmer for about 5 minutes.
- Add the tomatoes and stock. Return to boil, then lower heat and simmer for about 30 minutes, partially covered.
- Season to taste with salt and pepper.
- To serve, ladle into bowls, and top with the chopped basil and fennel fronds.
Nutrition Facts : Calories 162.2, Fat 8, SaturatedFat 1.2, Cholesterol 1.8, Sodium 127.8, Carbohydrate 17.9, Fiber 4.7, Sugar 7, Protein 4.5
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