Tomato and Fennel Cream

It is one of the best tomato soups that I've ever eaten and has quite unusual taste - all thanks to the fennel.

Ingredients for two servings:


The soup:

• 2 fennels - approximately 400 grams
• 1 medium-sized onion
• 1 clove of garlic
• 1 tablespoon olive oil
• 1 tin of tomatoes
• 400 ml vegetable stock
• salt and freshly ground black pepper

The nut-and-cheese topping:

• 60 grams of walnuts
• zest of one lemon
• 40 grams of freshly grated Parmesan cheese
• 1 tablespoon of fennel stalks

How to prepare the soup:

• Wash the fennels, separate stems from tubers and cut the tuber into thin strips.
• Peel the onion and cut into cubes.
• Peel the garlic and cut into slices.
• Prepare the vegetable broth.
• In a large skillet heat the olive oil, add the fennel tubers, onion, garlic and fry for a few minutes.
• Add canned tomatoes, broth and cook about 20 minutes.
• Pour the soup into a blender, blend it until smooth, season with salt and pepper.
• Pour the soup into bowls and garnish with nut-and-cheese topping (see below for instructions on how to make it).

How to prepare nut-and-cheese topping:

• Chop the walnuts and roast in a pan.
• Chop the green stalk of fennel.
• Mix nuts, parmesan, lemon zest and a chopped fennel in a bowl.