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4 to 5
first-course servingsEasy
Published 1998
This is a lovely purée to serve as a first course. It is best made with a food mill to remove any strings from the fennel. However, it can be puréed in batches in a food processor and then pushed through a sieve.
In a medium saucepan, bring the fennel and stock to a boil. Lower the heat and simmer, uncovered, for 30 minutes, or until the fennel is mushy.
Pass through the medium disc of a food mill. Return to the pot. Season with the salt and pepper and heat through.
Sprinkle each serving with some of the chopped fennel fronds.