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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I got this recipe off the internet ( I think it was in a newspaper)and it is so good. Very tasty, creamy and filling. You will swear this has cream in it!!! Ingredients:
2 fennel bulbs, sliced (about 4 cups) |
1/2 cup chopped onion |
3/4 cup sliced carrot (2-3 carrots) |
3 tablespoons olive oil |
1 quart chicken broth (vegetable broth can be used to make this vegetarian) |
cracked black pepper |
Directions:
1. Trim tops& bottoms of fennel bulbs.
2. Save a few green fronds& chop for garnish.
3. Thinly slice bulbs, you should have about 4 cups sliced fennel.
4. In large saucepan, saute sliced fennel, onions, carrots in the olive oil until tender, about 20 minutes.
5. Add chicken broth, cover& bring to a simmer about 20-25 minutes until veggies are tender.
6. Remove from heat& puree with an immersion blender right in saucepan or in a food processor or add to a blender.
7. May take a couple of batches.
8. Transfer each batch to a clean saucepan.
9. Serve with sprinkle of chopped fennel fronds& cracked black pepper.
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