Notes
This recipe is from Adam Regusea
Ingredients
- 1 onion, chopped
- 1 fenel bulb, chopped (alternatively, replace with a second onion and fenel seeds, which are easier to find)
- 56oz tomatoes (2 large cans), whole, good tomatoes are best, cheap and diced works fine
- 1 stick butter
- celery seeds
- 1 glass of water, broth, or dry white wine.
Prep
- Melt butter in a large pot.
- Add onion, fenel, and celery seed. cook until starting to soften.
- Add tomatoes, allow to cook for about 2 minutes, then blend and your fluid of choice until soup is mostly covered.
- Blend, either pour everything into a blender, or use an immersion blender.
- Cook on medium low for about an hour, stirring every 15-20 min to prevent stickage, add fluid if needed.
- Serve with chili oil on top (optional), freeze leftovers.