Tomato Soup with Fennel, Leek & Potato

Tomato Soup with Fennel, Leek & Potato
Photo by Scott Phillips


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

In a nonreactive 4-quart saucepan, heat the oil over medium-low heat. Add the fennel seed and cook until fragrant and lightly brown, about 3 minutes. Add the fennel bulb, leek, and Pernod (if using) and cook over low heat, stirring occasionally, until the vegetables are soft, about 10 minutes. Ad...

View full recipe at Fine Cooking


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