Tomato-Fennel Soup with Gremolata
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 2 tablespoons olive oil
- 4 teaspoons minced garlic
- 2 tablespoons chopped fresh parsley
- 1/4 cup fresh lemon juice
- 1 1/2 teaspoons grated lemon peel
- 2 tablespoons chopped fennel fronds
- Carbohydrate 13 g(4%)
- Fat 7 g(11%)
- Fiber 6 g(22%)
- Protein 2 g(5%)
- Saturated Fat 1 g(5%)
- Sodium 278 mg(12%)
- Calories 116
PreparationFor soup: 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 5 minutes. Add reserved tomato juices, stock and lemon juice. Cover; simmer 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.) For Gremolata: Mix all ingredients in small bowl. Bring soup to simmer. Ladle into bowls. Stir spoonful of gremolata into each bowl and serve.
PreparationFor soup: 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 5 minutes. Add reserved tomato juices, stock and lemon juice. Cover; simmer 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.) For Gremolata: Mix all ingredients in small bowl. Bring soup to simmer. Ladle into bowls. Stir spoonful of gremolata into each bowl and serve.
