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CATEGORY CUISINE TAG YIELD
Meats 1 Servings

INGREDIENTS

2 Fennel bulbs
1 Leek, cleaned and diced
1 Chicken stock
1/2 t Salt

INSTRUCTIONS

1997    
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,

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 54
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1180.5mg
Potassium: 160.4mg
Carbohydrates: 12.6g
Fiber: 1.6g
Sugar: 3.5g
Protein: 1.3g


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