Inspired by the ongoing thread on Bourdain's Les Halles cookbook, I made his recipe for fennel and tomato soup, and salade niçoise. The Salad was good, but the soup was phenomenal! So simple: sweat onions, fennel, and diced potato, add a can of tomatoes, cook for 10 minutes, add chicken stock, let simmer, then blend and season.
Inspired in turn by Hassouni (on the dinner thread), I also tried the Fennel and Tomato Soup. I went with the flavor-boosting options suggested in the book, so I added a couple of slices of garlic at the beginning, and a few drops of pastis (Pernod) at the end. It was very good!
It's not the most photogenic recipe, but here it is anyway.