Ingredients
2 cups minced fennel
1 1/2 cup minced carrot
1 1/2 cup minced onion
1 t. fennel seed
1/2 t. cayenne
8 T. butter
28 oz tin of plum tomatoes, including the juice
4 cups chicken stock
1 1/2 cups heavy cream
fennel leaves for garnish
Preparation
Cook fennel, carrot, onion with fennel seed, thyme and cayenne in butter, covered, over moderately low heat for 5 minutes, or until the vegetables are softened. Add canned tomatoes and stock. Bring to a boil and simmer, uncovered, crushing the tomatoes, stirring occasionally for 30 minutes. Puree or whirl in blender or food processor and return to saucepan. Stir in cream and heat until heated through. Garnish with fronds.
