Fresh Tomato Fennel Soup

• 4 cups fresh tomatoes, peeled, seeded and chopped (about 2 1/2 lbs.)
• 2 cups chicken stock (preferable homemade)
• 1 1/2 - 2 cups fennel, chopped, fronds reserved and strings removed
• 1/2 cup dry white wine
• 1/2 onion, diced
• 3 garlic cloves, minced
• 1 teaspoon coarse salt
• 1 bay leaf
• 1/8 teaspoon red pepper flakes
• 1/8 teaspoon sugar
• 1 1/2 tablespoons Pernod (optional)
• 2 teaspoons tomato paste
• 2 tablespoons fresh parsley, minced
• 1 tablespoon unsalted butter
• 1 tablespoon fennel leaves, chopped

1. Combine tomatoes,stock,1 cup fennel,wine,onion,garlic,salt, bay leaf, pepper and sugar in large saucepan.
2. Bring to boil;reduce heat to medium, cover and cook 20 minutes.
3. Add remaining cup fennel and cook 15 minutes.
4. Stir in Pernod and tomato paste and boil 3 minutes.
5. Remove from heat;season with additional salt, if needed, then stir in parsley and butter.
6. Ladle into bowls, top with chopped fennel fronds and serve immediately.

fresh tomatoes, chicken stock, fennel, white wine, onion, garlic, coarse salt, bay leaf, red pepper, sugar, tomato paste, fresh parsley, unsalted butter, fennel

Taken from www.food.com/recipe/fresh-tomato-fennel-soup-232583 (may not work)