Fennel and Cheese Soup with Sun
Dried Tomatoes
3 tbsp. olive oil
2 large fennel bulbs, chopped
1 onion, chopped
5 cups chicken broth
1 16 oz. loaf of sturdy white bread, crusts removed
1 cup sun dried tomatoes in oil, chopped
1 cup grated Parmesan, or Romano cheese
Preheat oven to 350. Heat oil
in a heavy large pot over high heat. Add fennel and
onion. Sauté
until almost tender, around 10 minutes. Add broth and simmer until
vegetables are tender about 10 more minutes. Season with salt and pepper
to taste.
Layer 1/4 of the bread slices in the
bottom of a glass rectangular baking dish.
Top with 1/4 of the chicken
broth 1/4 of the sun dried tomatoes and 1/4 of the
cheese. Repeat the
layering until all done.
Bake until the bread is very soft and almost all of the liquid is absorbed,
about 25 minutes.
