Ingredients:
4 medium fennel bulbs
2 medium onions, peeled and cut into chunks
1 tablespoon olive oil
2½ teaspoons sea salt
4 cups water
6 medium tomatoes, chopped
1 pinch or two of cayenne pepper (optional)
Croutons (optional)
Directions:
1. Remove leafy tops from fennel and set aside. Cut the fennel bulbs into chunks. Place them in a food processor along with the onions and pulse together until finely minced.
2. Heat oil in a medium size saucepan. Add the chopped onions and fennel mixture and salt, and sauté over medium heat for about 10 minutes. Lightly rinse out the food processor bowl and set aside for later use.
3. Add the water and tomatoes to the saucepan and bring to a boil. Cover, lower the heat to a simmer, and cook 20 minutes (a little longer won’t hurt).
4. Transfer the soup to the food processor and puree. Carefully strain into a large bowl if you plan to serve this cold, or into another saucepan if you plan to serve it hot. Don’t press too hard on the vegetables when straining, so the consommé stays clear. Season with cayenne, if using.
5. Heat or chill the soup, depending on your taste and the season/weather. Garnish each serving with some of the feathery fennel tops, minced into tiny bits with scissors. You can also float some croutons on top, if you like.
Makes about 6 cups