(serving size: 1 bowl)
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Cut the fennel into slivers, reserving the tops. Heat the oil in a skillet, add the fennel, carrot, onion, garlic and ginger. Saute until the onion begins to color about 4 minutes. Add 1 cup of the stock and simmer until the fennel and carrot begin to soften. If the stock cooks out, add more.
Add the tomatoes and another cup of stock. Season with the salt and pepper, add mustard to taste. Cook until everything is tender. Blend the mixture in small batches, return to the saucepan and serve with springs of the reserved fennel tops as garnish.
From Steven Waxman and Recipes from America's Small Farms Cookbook