Perhaps the fat free police will let this one go through. :-)
TOMATO-FENNEL SOUP
Soup
2 cups finely chopped fennel bulb
1 28-ounce can Italian-style tomatoes, drained, juices reserved
2 2/3 cups low-salt broth
1/4 cup fresh lemon juice
Gremolata
2 tablespoons chopped fresh parsley
2 tablespoons chopped fennel fronds
4 teaspoons minced garlic
1 1/2 teaspoons grated lemon peel
For soup:
Saute' chopped fennel bulb in liquid of your choice until tender but not brown, about 6 minutes. Add drained tomatoes; sauté 5 minutes. Add reserved tomato juices, stock and lemon juice. Cover; simmer
15 minutes. Puree soup in blender in batches until smooth. Return to pan. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
For Gremolata:
Mix all ingredients in small bowl.Bring soup to simmer. Ladle into bowls. Stir spoonful of gremolata into each bowl and serve. Serves 4.
Peggy