Fennel And Tomato Soup With Fennel Frond Gremolata

• For the Soup:
• 2 tablespoons olive oil
• 3 cups fennel bulbs, finely chopped
• 1 tablespoon fennel seeds
• 1 large garlic clove, finely chopped
• 2 400 g tins Italian tomatoes, drained and chopped, and juices reserved
• 3 cups chicken stock, home made if possible
• 1/4 cup fresh lemon juice
• 1 teaspoon fennel pollen
• sea salt
• black pepper, freshly ground
• For the Gremolata
• 3 tablespoons flat leaf parsley, finely chopped
• 3 tablespoons fennel fronds, finely chopped
• 3 teaspoons garlic, very finely chopped
• 1 1/2 tablespoons lemon zest, finely grated

1. Heat the oil in heavy, large soup pot over medium heat. Add the chopped fennel bulbs and fennel seeds and saute until tender but do not allow to brown (about 6 minutes).
2. Add the finely chopped garlic and saute for 1 minute more.
3. Add the drained, chopped tomatoes and saute for a further 5 minutes.
4. Add the reserved tomato juices, the chicken stock and lemon juice. Cover and simmer the soup for another 15 minutes.
5. If you want a smooth textured soup, at this point you can puree the soup in a blender in batches until smooth. I don't do this as I like my soup with texture. If you have decided to puree the soup, once done return it to the pan with as much or as little of its liquid as required to achieve the thickness you prefer.
6. Season with salt, pepper and fennel pollen to taste.
7. Mix all the ingredients together in a small bowl.
8. Bring the soup back to a simmer if serving hot.
9. Ladle the soup into bowls and top each with a generous spoonful of gremolata, stir through and serve with some crusty bread and a bowl of any remaining gremolata for those who would like to add more.

olive oil, fennel bulbs, fennel seeds, garlic, italian tomatoes, chicken stock, lemon juice, fennel pollen, salt, black pepper, flat leaf parsley, fennel, garlic, lemon zest

Taken from food52.com/recipes/21416-fennel-and-tomato-soup-with-fennel-frond-gremolata (may not work)