Ingredients

Tomato Fennel Soup
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
1 medium fennel bulb , cut into 1-inch pieces (reserve fronds for garnish)
1 medium onion , cut into 1-inch pieces
2 cloves garlic , chopped
1/4 cup Pernod or other anise liqueur
1 can (28 ounces) crushed tomatoes
4 juniper berries (found with the dried spices in most supermarkets)
2 teaspoons fennel seeds
Kosher salt and cracked black pepper
1 tablespoon sour cream or creme fraiche
4 medium cloves garlic , peeled
3 anchovy fillets , drained
1 cup Kalamata olives , pitted
1 tablespoon capers , rinsed and drained
1 teaspoon grated lemon zest (from 1 lemon)
1 tablespoon fresh lemon juice (from 2nd lemon)
2 tablespoons extra-virgin olive oil
Cracked black pepper , to taste

Description

Soup Recipe, Seen In O, The Oprah Magazine In April 2004

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