Ingredients
4 tbl olive oil
12 oz onions small diced
12 oz fennel small diced
6 oz celery small diced
6 oz carrots small diced
1 tbl minced garlic
1 1/2 lb diced tomatoes with juice
1 pint cream
1 1/2 cup gorgonzola cheese
1 1/2 tsp crushed red pepper
1 1/2 tsp black pepper
1 1/2 tsp ground fennel seed
salt to taste
Preparation
Sweat vegetables in oil in a pot until translucent or tender, about 15 minutes on low heat. Add garlic and cook for another 2 minutes. Pour in your tomatoes and juice and let simmer for 10 minutes. Add your cream and bring to a boil and then kill the heat. Season with salt, pepper, red pepper, and fennel seeds. Put a cup of cheese and blend in a blender. Ladle into bowls and garnish with leftover cheese.
