Recipe - Dinner On A Painters Palette Fennel

2 Fennel bulbs
1 Leek; cleaned and minced
1 cn Chicken stock
One half teaspoon Salt

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
1inch 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 MCRecipe Digest V1 #815 by Holly Butman
butma001@acpub.duke.edu on Sep 28, 1997