4 tbsp. unsalted butter
2 medium fennel bulbs (cleaned, thinly sliced, fronds reserved)
1 large onion, thinly sliced
2 tsp. coarse kosher salt
4 garlic cloves
1/2 tsp. chile powder
1/2 tsp. smoked paprika
3 tbsp. Pernod (Anise-flavored liquor)
5 lbs. fresh vine tomatoes (peeled)
1 cup chicken stock
1 tsp. black pepper
crumbled ricotta salata
lemon-infused olive oil (optional)
1. Melt the butter in a large pot over medium heat. Add fennel, onion and 1/2 teaspoon salt. Toss to combine. Reduce heat to medium-low. Partly cover and cook, stirring occasionally until vegetables are very tender, about 20 minutes. Stir in garlic, paprika and chile powder. Cook 1 minute.
2. Add tomatoes, 1 1/2 cups water and the stock. Bring to a simmer and cook (gently), uncovered, for 30 minutes. Season with salt, the black pepper and Pernod, and simmer 5 minutes longer.
3. Purée soup in batches using a blender or immersion blender until smooth. Garnish with some crumbled ricotta salata, a few dashes of lemon-infused olive oil, and the reserved fennel fronds. Enjoy!