- 6 unsalted butter
- 2 medium fennel bulbs, cleaned and thinly sliced, fronds chopped and reserved
- 1 large onion, halved, peeled and thinly sliced
- 2 tsp. coarse kosher salt
- 4 garlic cloves, finely chopped
- ½ tsp. chili powder
- 2 28-ounce cans chopped tomatoes packed in puree (such as Pomi)
- 1 cup chicken or vegetable stock
- 1 tsp. black pepper
- 1 tsp. fennel seeds
- 1 small container Greek plain yogurt
Melt the butter in a large pot over medium heat. Add fennel, onion and ½ tsp. salt. Toss to combine. Reduce heat to medium-low. Partly cover and cook, stirring occasionally, until vegetables are very tender, about 20 minutes. Stir in garlic and chile powder, cook 1 minute. Pour in tomatoes, 1 ½ Cup water and the stock. Bring to a simmer and cook gently, uncovered for 30 minutes. Season with 1 ½ tsp. salt and the black pepper. Puree soup in batches using a blender until smooth. Transfer soup back to pot over medium heat; simmer until slightly thickened, 5 to 10 minutes. Remove from heat and cover to keep warm. Toast fennel seeds in a small skillet over medium heat until fragrant and lightly colored. 2 to 3 minutes. Serve with a dollop of yogurt, and sprinkle fennel seeds.
Recipe adapted from NYT Cooking by John Craig, executive Chef for Clarke.