makes 4 servings
1 large or 2 small fennel bulbs
2 tablespoons olive oil
1 medium carrot, chopped
1 small onion, chopped
1 garlic clove, finely chopped
½ teaspoon ground ginger
2 cups or more vegetable stock
1 (28 ounce) can whole tomatoes**
salt and freshly milled black pepper
dry mustard
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 salt and pepper and mustard to taste. Cook until everything is tender enough so that it will blend well. Blend the mixture in small batches; return to the saucepan and heat. Serve with sprigs of the reserved fennel tops as garnish.
**Fresh tomatoes can be substituted for some or all of the 28-oz can. Just chop (and seed, if desired) and add to the soup after the fennel and carrot.