Go Back

Tomato-Fennel Soup with Absinthe

Adapted from New York Times
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 10 minutes

Ingredients
  

  • 1/4 cup olive oil
  • 2 medium fennel bulbs cored and sliced
  • 1 medium onion sliced
  • 4 cloves garlic minced
  • 28 oz whole tomatoes with juices
  • 2 ½ cups low sodium chicken stock
  • 1 teaspoon chile powder kashmiri
  • 3 tablespoons Pernod Absinthe
  • 2 teaspoon salt divided (to taste)
  • 1-2 teaspoons red wine vinegar to taste
  • 1 teaspoon honey to taste

Instructions
 

  • Heat olive oil in heavy-bottom non-reactive stock pot over medium- high heat. Add sliced fennel and onion along with 1/2 teaspoon of salt. Saute for a few minutes and then reduce heat to medium-low, and partially cover the pot. Cook for about 20 minutes, or until onion and fennel mixture is nicely softened and golden in color.
  • Add garlic and chile powder. Saute for 1-2 minutes.
  • Add chicken stock and tomatoes. Bring mixture to a boil. Cover and reduce heat, letting mixture simmer for about 30 minutes or until all vegetables are very soft.
  • Puree ingredients until everything is very well combined and mixture is silky smooth. You can use an immersion blender or regular blender for this step.
  • Add absinthe and salt. Simmer until alcohol is cooked off.
  • Add red wine vinegar and honey to taste (proportions will be dependent on how sweet or tart your tomatoes are).

Notes

For garnish- heat 1/4 cup of olive oil on medium-high heat. Add 3 teaspoons of fennel seeds. Cook until seeds begin to pop, about 1-2 minutes. Using fine mesh strainer, strain out the fennel seeds and set aside. Add salt and pepper to season fennel seeds.
Garnish soup with fennel oil drizzle, fried fennel seeds, and fennel fronds.