Ingredients
The following ingredients have 5 Servings
- 1 pound smallish late-season tomatoes, halved and cored
- 2 cups thinly sliced fennel bulb, fronds reserved
- Kosher salt
- extra virgin olive oil
- 1 tablespoon unsalted butter
- 2 tablespoons finely chopped shallot
- 1 teaspoon chopped fresh thyme leaves
- 4 cups light chicken or vegetable stock or broth, or water
- 1/2 cup heavy cream
- croutons, for serving
- fennel oil, for serving
- 1 cup fennel fronds, loosely packed
- 4 tablespoons extra virgin olive oil
