Ingredients

• 2 tablespoons olive oil
• 2 cups finely chopped fennel bulb
• 1 28-ounce can Italian-style tomatoes, drained, juices reserved
• 2 2/3 cups chicken stock or canned low-salt broth
• 1/4 cup fresh lemon juice
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fennel fronds
• 4 teaspoons minced garlic
• 1 1/2 teaspoons grated lemon peel

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Instructions

1. Heat oil in heavy large Dutch oven over medium heat. Add chopped fennel bulb; sauté until tender but not brown, about 6 minutes. Add drained tomatoes; sauté 5 minutes. Add reserved tomato juices, stock and lemon juice. Cover; simmer 15 minutes. Puree soup in blender in batches until smooth. Return to pan. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
2. For Gremolata: Mix all ingredients in small bowl. Bring soup to simmer. Ladle into bowls. Stir spoonful of gremolata into each bowl and serve.
3. Mix all ingredients in small bowl.
4. Bring soup to simmer. Ladle into bowls. Stir spoonful of gremolata into each bowl and serve.