2 tablespoon olive oil
2 Leeks, dark green leaves removed, chopped
1 large fennel bulb, diced, about 3 cups
1 28oz can tomatoes, or 3 cups chopped fresh tomatoes
2 cups chicken stock
Pinch fennel seeds
salt
freshly ground pepper
2 tablespoon chopped fresh dill
FENNEL IS FIBROUS. TO GET THE BEST MIXTURE FOR THIS SOUP, THEREFORE, PRESS IT THROUGH A SIEVE AFTER PROCESSING OR USE A FOOD MILL INSTEAD OF A FOOD PROCESSOR.
Heat oil in pot on medium heat. Add leeks and fennel and sauté for 5 minutes or until softened. Reserve 1/2 cup mixture for garnish. Add tomatoes, chicken stock and fennel seeds. Simmer 25 minutes or until vegetables are tender.
Puree in food processor or blender. Rub through a sieve. Return to pot and season well with salt and pepper. Bring to boil and simmer 10 minutes. If mixture is too thick, add extra stock.
Garnish each portion of soup with reserved fennel mixture and sprinkle with dill.