Tomato-Fennel Consomme
| Yield: | 4 Servings |
| Categories: | Soups, Vegetarian, Low-Fat |
| 4 | lb | Fennel bulbs |
| 1 | Onions; cut into chunks | |
| 1 | tb | Olive oil |
| 2 1/2 | ts | Salt; or less (if using canned tomatoes) |
| 4 | c | Water |
| 2 1/2 | lb | Ripe tomatoes; chopped |
| 1/8 | ts | Cayenne; to taste (optional) |
| 4 | tb | Croutons; optional |
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