Ingredients

• Tomatoes – 500 gm in pieces
• Fennel – 1 small in pieces
• Onion – 1 small in pieces
• Chicken stock – 750 cc
• Butter – 25 gm
• Flour – 25 gm
• Parsley – 4 stalks
• Celery leaves – 4 stalks
• Cream fraiche – 2 tbl. Sp
• Salt and pepper

Method  

Chop the fennel and the onions and make a puree of tomatoes. Melt the butter. Add the flour to the melted butter mixing well. Gradually pour in the chicken stock. Pour in the pureed tomatoes, the chopped fennel and onion and bring to boil. Season with salt and pepper. Boil the mixture for five minutes. Chop the parsley and celery leaves. Serve the soup with the chopped celery, parsley and cream fraiche.