Ingredients
2
cups finely chopped fennel bulb
1
28-ounce can Italian-style tomatoes, drained, juices reserved
2
2/3 cups chicken stock or canned low-salt broth
1/4
cup fresh lemon juice
2
tbsp chopped fresh parsley
2
tbsp chopped fennel fronds
1
1/2 tsp grated lemon peel
Directions
2.
Heat oil in heavy large Dutch oven over medium heat. Add chopped fennel bulb; sauté until tender but not brown, about 6 minutes. Add drained tomatoes; sauté
3.
5 minutes. Add reserved tomato juices, stock and lemon juice. Cover; simmer
4.
15 minutes. Puree soup in blender in batches until smooth. Return to pan. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
6.
Mix all ingredients in small bowl.
7.
Bring soup to simmer. Ladle into bowls. Stir spoonful of gremolata into each bowl and serve.
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