TOMATO-FENNEL SOUP WITH GREMOLATA

Gremolata is a parsley and lemon peel mixture commonly used in Italy with osso buco.

Soup
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

Gremolata
2 tablespoons chopped fresh parsley
2 tablespoons chopped fennel fronds
4 teaspoons minced garlic
1 1/2 teaspoons grated lemon peel

For soup:
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.)