Fennel and Tomato Soup with Fennel Frond Gremolata

Ingredients

• For the Soup:
• 2 tablespoons olive oil
• 3 cups fennel bulbs, finely chopped
• 1 tablespoon fennel seeds
• 1 large garlic clove, finely chopped
• 2 400 g tins Italian tomatoes, drained and chopped, and juices reserved
• 3 cups chicken stock, home made if possible
• 1/4 cup fresh lemon juice
• 1 teaspoon fennel pollen
• sea salt
• black pepper, freshly ground
• For the Gremolata
• 3 tablespoons flat leaf parsley, finely chopped
• 3 tablespoons fennel fronds, finely chopped
• 3 teaspoons garlic, very finely chopped
• 1 1/2 tablespoons lemon zest, finely grated

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