Tomato Soup with Parmesan Croutons and Fennel Salad

Ingredients

• Croutons

  • 3 cups (150 g) cubed country bread
  • 1/4 cup (60 ml) olive oil
  • 1 garlic clove, chopped
  • 2 tbsp freshly grated Parmesan cheese
  • 2 tbsp chopped fennel fronds

• Soup

  • 1 small fennel bulb, thinly sliced, the white and green parts separated
  • 1 onion, chopped
  • 1 garlic clove, chopped
  • 1 anchovy fillet or 1/2 tsp anchovy paste
  • 1/4 tsp crushed red pepper flakes
  • 3 tbsp (45 ml) olive oil
  • 2 tbsp (30 ml) tomato paste
  • 2.2 lb (1 kg) very ripe red tomatoes, cored and chopped
  • 2 cups (500 ml) chicken broth
  • 2 tsp (10 ml) caper brine
  • 2 tsp whole capers