Clean fennel (keep fennel green), rinse, cut into eighths, remove stalk.
Peel tomatoes, cut into quarters and remove seeds. Grind the seeds and the resulting juice, fill up to 1/2 l with clear soup. Sauté onion and garlic cubes in hot oil until soft. Add fennel and long grain rice, sauté briefly.
Add tomato stock, cook for about 20 minutes. Add tomato quarters and cheese, warm up, season. Serve with fennel greens.
* from “Für Sie” 9/92
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