INGREDIENTS
2 cups
Fennel, bulb
1 cup
Fennel fronds, loosely packed
1 lb
Late-season tomatoes, smallish
2 tbsp
Shallot
1 tsp
Thyme, fresh leaves
4 cups
Chicken or vegetable stock or broth, light
1
Kosher salt
1
Fennel oil
1
Olive oil, extra virgin
4 tbsp
Olive oil, extra virgin
1
Croutons
1 tbsp
Butter, unsalted
1/2 cup
Heavy cream