Dinner on a painters palette fennel

1 Servings

Ingredients

Quantity Ingredient
2 Fennel bulbs
1 Leek; cleaned and diced
1 can Chicken stock
½ teaspoon Salt

Directions

Trim arterylike stems that shoot off top of fennel bulb. Discard. Then cut fennel in half and cut out the core. Discard. Slice remaining fennel into 1-inch slices. In a medium sized pot over high heat, add fennel, leek, stock and salt. Bring to a boil and then reduce to a simmer for 30 minutes.

Let cool, then puree in a food processor. Use cheesecloth or a sieve to drain excess liquid. Yield: 4 servings CHEF DU JOUR BOB BLUMER SHOW #DJ 9283

Posted to MC-Recipe Digest V1 #815 by Holly Butman <butma001@...> on Sep 28, 1997

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