Summary

Ingredients

• 400 g fennel
• 400 g tomato (s)
• 1 small onion (s), chopped
• 2 cloves garlic, chopped
• 1 tablespoon olive oil
• 1 teaspoon tomato paste
• 2 tablespoon vermouth, e.g. Noilly Prat
• 600 ml broth
• 50 g parmesan, in one piece
• salt and pepper

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Instructions

1. Cut the fennel into thin strips. Peel the tomatoes, cut into large cubes and puree with a hand blender.
2. Sweat the onions, garlic and fennel in hot olive oil. Add the tomato paste and deglaze with the Noilly Prat and the tomatoes. Pour in the broth and let everything cook, covered, over a low fire for about 20-25 minutes. Season to taste with pepper and salt.
3. Pour the soup into 2 deep plates and rub the parmesan on top.