Step 1

In a large dutch oven, heat the oil on medium heat. Add the fennel, onions, and garlic. Cook for 10 minutes or until the vegetables are soft and translucent.

Step 2

Into a blender add the tomato quarters and blend until smooth.

Step 3

Add salt to the fennel and onion mixture. Stir well and add the tomato puree. Bring up to a boil and simmer for 15-20 minutes.

Step 4

Into a fine-meshed strainer resting in a large bowl, add the cooked soup and strain out the vegetables. Gently press to get every last drop of broth. .

Step 5

Cool the broth to room temperature and then refrigerate until cool.

Step 6

In a medium-sized bowl, add 4 egg whites, parsley, tarragon, basil and ice. Whisk until frothy.

Step 7

Pour the cooled broth into a saucepan. Add the whisked egg whites. Bring the soup and egg mixture slowly to boil.

Step 8

Use a spoon to create an opening in the egg white raft to allow the broth to bubble through. Reduce heat to a bare simmer. Cook for 20 minutes.

Step 9

Line a mesh strainer with a double layer of paper towels. Ladle the soup into the strainer to separate the solids from the consommé. Serve warm or cold.