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1 fennel bulb (approximately 7 oz or 200g)
2 lb (1 kg) ripe Roma tomatoes
1 small onion
3 cloves of garlic
2 bay leaves
1/2 cup (125 mL) white wine, vegetable broth or water
3 Tbsp (45 mL) sour cream
1/4 cup (63 mL) of extra virgin olive oil
Salt and pepper to taste
1/2 teaspoon (2 mL) nutmeg

Wash fennel bulb and cut into chunks, chop onion and garlic.

Warm a saucepan over medium heat; add olive oil, garlic, onion and fennel. Save one tablespoon of sautéed onions for garnish. Wash and cut tomato into quarters; add to saucepan.

Add white wine, vegetable broth or water. Let boil until fennel is softened. Add salt, pepper and nutmeg. Put everything in a blender and purée well. Return to saucepan. Add two tablespoons sour cream and let simmer two to three minutes. Serve with remaining sour cream and onions on top as garnish. Serves two.

Source: alive Magazine (pre-2000)