Fennel and Tomato Soup

Fennel
  • 2 bulbs fennel, stalks trimmed, quartered, cored and sliced/chopped
  • 1 medium potato, peeled and chopped
  • 1 medium onion, chopped
  • cooking oil
  • 4 cups+ water (or broth if you prefer)
  • 2-2.5 pounds tomatoes, peeled ideally (but okay if you don't)
  • 1/2 teaspoon thyme
  • salt and pepper to taste
  • cayenne pepper to taste
  • cream or non-dairy alternative to taste
  • fennel fronds for garnish

Heat oil in large pot.  Saute fennel, potatoes, and onions until onions are translucent, about 5-10 mintues, stirring.  Add tomatoes and water/broth, thyme, salt and pepper and cayenne.  Bring to a boil and simmer until everything is very tender.  Puree.  Checck seasonings.  Add cream to taste.  Garnish with chopped fennel fronds.  Serve hot.