A sweet and delicate soup with fennel and tomatoes.
|1/2 cup unsalted butter|
|1 fennel bulb|
|2 medium yellow onions, coarsely chopped|
|3 cloves garlic, minced|
|(1) 28-oz can DLM San Marzano Whole Peeled Tomatoes D.O.P.|
|(1) 32-oz can chicken broth|
|1/2 cup uncooked orzo pasta|
|Salt and freshly ground pepper, to taste|
Cut the top off the fennel and reserve the leafy top. Coarsely chop the bulb. Over low heat, sauté in a 2½-quart saucepan the fennel, onion, and garlic in the butter until transparent but not brown.
Add the tomatoes (including the liquid) and the chicken broth to the saucepan, and simmer for 30 minutes. Carefully process the mixture in small batches in a food processor until only small pieces of the vegetable mixture are visible. Return to the saucepan and bring to a boil. Add the orzo, reduce the heat to medium, and cook until orzo is done. Season and serve in soup bowls.
Chop the leafy fennel top and use as a garnish along with freshly grated Parmigiano-Reggiano cheese.
Makes 4–6 servings