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Fennel and Cheese Soup with Sun Dried Tomatoes

3 tbsp. olive oil
2 large fennel bulbs, chopped
1 onion, chopped
5 cups chicken broth
1 16 oz. loaf of sturdy white bread, crusts removed
1 cup sun dried tomatoes in oil, chopped
1 cup grated Parmesan, or Romano cheese

Preheat oven to 350.  Heat oil in a heavy large pot over high heat.  Add fennel and
onion.  Sauté until almost tender, around 10 minutes.  Add broth and simmer until
vegetables are tender about 10 more minutes.  Season with salt and pepper to taste. 

Layer 1/4 of the bread slices in the bottom of a glass rectangular baking dish. 
Top with 1/4 of the chicken broth 1/4 of the sun dried tomatoes and 1/4 of the
cheese.  Repeat the layering until all done.
Bake until the bread is very soft and almost all of the liquid is absorbed,
about 25 minutes.


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