Tomato-Fennel Soup

This soup reminds me of a favorite pair of PJs. It's comfy, and a perfect fit on rainy days. Go ahead and serve this dish with good old-fashioned grilled cheese sandwiches.

Serving: 4


Ingredients
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
1 medium fennel bulb, cut into 1-inch pieces, fronds reserved for garnish
1 medium onion, cut into 1-inch pieces
2 garlic cloves, chopped
1/4 cup Pernod or other anise liqueur
1 28-ounce can crushed tomatoes
4 juniper berries
2 teaspoons fennel seeds
Kosher salt and cracked black pepper to taste
Jarred tapenade
Baguette toasts


Directions
In a large pot over a medium-low flame, saute the onion and the fennel in the olive oil and butter. Cook, stirring occasionally, about 30 minutes, until golden brown. Add the garlic and continue cooking for 2 minutes. Turn off the heat or move the pot away from the stove and add the Pernod slowly. DO NOT ADD THE PERNOD OVER THE HEAT. Add the tomatoes, plus 2 cups water. Bring to a boil for 1 to 2 minutes, reduce the heat to low, and simmer.

Meanwhile, in a small saute pan over low heat, toast the juniper berries and the fennel seeds. Swirl them in the pan until fragrant and golden, about 3 to 4 minutes. Set aside to cool. Using a mortar and pestle or a spice grinder, grind the spices until slightly chunky. Add to the soup and cook 45 minutes.

Puree the soup in the pot using an immersion blender until almost smooth, or puree the soup in batches in the food processor. Season generously with salt and pepper. Don't be surprised if the soup requires more than a tablespoon of salt. Serve hot, garnished with tapenade-topped baguette toasts.

Top-Notch Garnishes
Don't limit your creativity to baguette toasts. Garnish ideas are endless, as the flavor of this soup marries well with others. Here are a few of my favorite topping choices:

Crumbled goat cheese
Feta cheese with pita toasts
A swirl of pesto
Chopped chipotle peppers and chopped cilantro with toasted tortillas
French-onion-soup style: Pour soup in ovenproof bowls and top with thick slices of sourdough bread and grated Gruyere or Swiss cheese. Brown in a 450? F preheated oven for 10 to 12 minutes.