Fresh Tomato Fennel Soup - cooking recipe

Ingredients

4 cups fresh tomatoes, peeled, seeded and chopped (about 2 1/2 lbs.)
2 cups chicken stock (preferable homemade)
1 1/2 - 2 cups fennel, chopped, fronds reserved and strings removed
1/2 cup dry white wine
1/2 onion, diced
3 garlic cloves, minced
1 teaspoon coarse salt
1 bay leaf
1/8 teaspoon red pepper flakes
1/8 teaspoon sugar
1 1/2 tablespoons Pernod (optional)
2 teaspoons tomato paste
2 tablespoons fresh parsley, minced
1 tablespoon unsalted butter
1 tablespoon fennel leaves, chopped

Preparation

Combine tomatoes,stock,1 cup fennel,wine,onion,garlic,salt, bay leaf, pepper and sugar in large saucepan.
Bring to boil;reduce heat to medium, cover and cook 20 minutes.
Add remaining cup fennel and cook 15 minutes.
Stir in Pernod and tomato paste and boil 3 minutes.
Remove from heat;season with additional salt, if needed, then stir in parsley and butter.
Ladle into bowls, top with chopped fennel fronds and serve immediately.