Instructions: Remove the leafy tops from the fennel, and set aside. Cut the bulbs into chunks. Place them in a food processor with onions, and pulse together until finely minced. (You can also do this by and.)

Heat the oil in a medium-sized saucepan. Add the chopped onion and fennel and the salt, and saute over medium heat for about 10 minutes. Lightly rinse out the food processor bowl and set aside to use again later.

Add the water and tomatoes, and bring to a boil. Cover, lower the heat to a simmer, and cook for about 20 minutes. (A little longer wouldnt hurt.

This is an inexact craft.)

Transfer the soup to the food processor and puree. Carefully strain into a largish bowl (if you plan to serve this cold) or another saucepan (if youre serving it hot). Dont press too hard on the vegetables, so the consomme stays clear. Season to taste with cayenne.

Heat or chill the soup, depending upon your taste and the weather. Garnish each serving with some of the feathery fennel tops, minced into tiny bits with scissors. You can also float some croutons tons, if you like.

About 6 cups (4 to 6 dainty servings)

Preparation Time: 45 minutes, plus
longer for chilling, if you want to serve it cold (15 minutes of work) PER

NOTES : "Although you can successfully make this soup all year long with a good brand of canned tomatoes. its especially delicious made with fresh ripe tomatoes at the peak of their season. This soup freezes beautifully.

"The onion and fennel can be prepared a day or two ahead. Chop them together in a food processor (just a few bursts with the steel blade and store in a sealed plastic bag in the refrigerator.

"Fennel is a subtle presence that blends perfectly with tomatoes in this light, clean tasting soup. Serve Tomato-Fennel Consomme hot or chilled; plain or with a few Croutons floating on top."

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