| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 2bl | 1 | servings | |
INGREDIENTS
| 3 | Bulbs fennel | |
| 40 | g | Butter |
| 1 | Onion; peeled and chopped | |
| 1 1/2 | l | Chicken stock |
| 150 | ml | Cream; or more if you wish |
| 1 | tb | Pernod; (optional) |
| Salt and freshly ground pepper |
INSTRUCTIONS
Wash and trim the fennel, (chop coarsely). Melt the butter in a large saucepan and saute the fennel and onion until the fennel is slightly browned. Pour in the chicken stock and cook until the fennel is soft. Puree the mixture in a food processor or blender. Pour the soup back into the pot and add the cream and Pernod. Bring to the boil, add salt and pepper to taste, and serve. Converted by MC_Buster. Per serving: 918 Calories (kcal); 72g Total Fat; (75% calories from fat); 14g Protein; 40g Carbohydrate; 220mg Cholesterol; 14139mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 14 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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