Title: Tomato and Fennel Soup (Adapted From Mrs Beeton)
Categories: Soup British Australian
Yield: 1 Servings

2	tb	Olive oil
1	sm	Onion, finely chopped
2		Florence fennel bulbs
4		Tomatoes, peeled and
		Chopped
1 1/2		Litres chicken stock
		Salt and pepper to taste

(I don't know how big Florence fennel bulbs are. The fennel sold here is in ENORMOUS bulbs, so I used an amount roughly the same in size as the tomatoes.)

Heat the oil in a heavy bottomed pan, and fry the onion in it for about 5 minutes.

Roughly chop the fennel, add to the pan and fry for about 10 minutes, turning frequently, until soft.

Add the tomatoes and chicken stock, salt and pepper. Bring to the boil, then lower the heat and simmer for about 15-20 minutes until the fennel is tender.

Garnish with the feathery fronds of the fennel and serve immediately. From: Greg Mayman Date: 27 Sep 96 International Cooking Ä

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