Tomato Fennel Soup

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2 medium white onions
4 fennel bulbs
1 #10 can peeled tomatoes
1 cup white wine
2 tablespoons anise seed
2 tablepoons  fennel seed
2 quarts heavy cream

pinch of sugar
salt and pepper to taste

Sweat onion and fennel, with anise and fennel seeds. Deglaze with white wine.  Add tomato products.  Cook over medium heat for approximately 20 minutes, then add cream, and scald.  Simmer for 15 minutes, or until fennel is cooked.  Remove from heat and blend in commercial blender (vita prep mixer).  Strain through china cap.


--Recipe courtesy of Chef Nancy Pugh from Duck Fat restaurant



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