Tomato-fennel soup with ouzo

Ingredients for Tomato-fennel soup with ouzo

Instructions for Tomato-fennel soup with ouzo

To prepare the Tomato-fennel soup with ouzo recipe, please follow these instructions:

Chop fennel, onion and garlic, and saute with coarse salt and pepper in oil in 20-30 minutes at low heat (don't branke). Add the ouzo and let it boil for a short add the peeled tomatoes, coarsely chopped Sun-dried tomato and bouillon and simmer in the outer legere 20-30 minutes. Blend the soup and season with salt and pepper.

Tips:
The soup fits nicely with shellfish (white wine steamed mussels, grilled scallops, etc.), replace if necessary. some of boullionen with white wine.