Fennel Tomato Soup With Parmesan Fennel Breadsticks | Emerils.com

Ingredients

• 2 tablespoons olive oil
• 2 cups coarsely chopped fennel, bulb only
• 1 cup chopped onions
• 6 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 2 pounds peeled, seeded and chopped Italian plum tomatoes (about 8 tomatoes)
• 1/2 cup Pernod
• 6 cups chicken broth
• 1/2 cup heavy cream
• 1 cup coarsely grated fresh Parmesan cheese
• 8 sprigs fresh fennel leaves
• Parmesan Fennel Breadsticks