I just finished making this recipe that I found in a local paper. It smells amazing & tastes even better. It's so thick & creamy that you'll swear there's cream in it. Hope you like it.
Ingredients
2 bulbs fennel
1/2 cup chopped onion
3/4 cup sliced carrots(2-3 carrots)
3 TBSP olive oil
1 carton(1 quart)chicken broth
crack black pepper


-Trim tops & bottoms of fennel bulbs. Save a few green fronds & chop for garnish. Thinly slice bulbs. You should have about 4 cups sliced fennel.
-In large saucepan, saute sliced fennel, onions, carrots in the olive oil until tender, about 20 minutes.
-Add chicken broth, cover & bring to a simmer. About 20 -25 minutes until veggies are very tender.
-Remove from heat & puree with an immersion blender right in saucepan or in a food processor or add to a blender. May take a couple of batches. Transfer each batch to a clean saucepan or warm tureen.
-Serve with sprinkle of chopped fennel fronds & cracked black pepper.

Posted by Dawn Falcone @ 6:38 PM 4 comments

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