| 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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