Tomato Soup with Fennel, Leek & Potato - Recipe - FineCooking

Name: Tomato Soup with Fennel, Leek & Potato - Recipe - FineCooking
Ingredients: 3 Tbs. olive oil; 1 tsp. fennel seed, coarsely crushed or ground in a spice grinder; 1 medium fennel bulb, trimmed, cored, and cut into small dice (about 2 cups; save some fronds for optional garnish); 1 large leek (white and light-green parts only), halved lengthwise, rinsed well, and cut into small dice (about 1 cup); 1 Tbs. Pernod (optional); 3 cups lower-salt chicken broth; 28-oz. can whole peeled plum tomatoes, drained and coarsely chopped (reserve the juice); 1 medium red or yellow potato, peeled and cut into medium dice; Kosher salt and freshly ground black pepper

"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...."

INGREDIENTS

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3 Tbs. olive oil

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1 tsp. fennel seed, coarsely crushed or ground in a spice grinder

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1 medium fennel bulb, trimmed, cored, and cut into small dice (about 2 cups; save some fronds for optional garnish)

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1 large leek (white and light-green parts only), halved lengthwise, rinsed well, and cut into small dice (about 1 cup)

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1 Tbs. Pernod (optional)

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3 cups lower-salt chicken broth

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28-oz. can whole peeled plum tomatoes, drained and coarsely chopped (reserve the juice)

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1 medium red or yellow potato, peeled and cut into medium dice

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Kosher salt and freshly ground black pepper

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