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CATEGORY CUISINE TAG YIELD
Meats 1 Servings

INGREDIENTS

2 Fennel bulbs
1 Leek; cleaned and diced
1 cn Chicken stock
1/2 ts Salt

INSTRUCTIONS

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@acpub.duke.edu> on Sep 28, 1997

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