Instructions: Crumble and macerate the saffron in the boiling water until it completely gives up its flavor.

In a large pot, heat the 4 tablespoons of oil then saute the chopped onions, fennel, and garlic over medium-low heat for about 10 minutes. Pour in the wine and macerated saffron, then stir in the basil. Bring to a boil, then reduce heat and simmer for a minute or two. Add the chopped tomatoes, their juice, and the water. Bring to a boil, then reduce heat and simmer for about 30 minutes, partially covered.

When ready to serve, salt and pepper to taste, then stir in 1/4 to 1/2 cup basil and fennel feathers. Ladle into bowls and have at it.

Serve hot to 6 as a first course or as a luncheon soup.

Comments: I really like this soup. Its chunky and full of interesting textures - very pure - and with a knockout combination of flavors. The pureness of the tomatoes really serves up the unusual combination of licorice (the fennel and basil) and saffron. Dont skimp on the latter - its sensational.

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