Enjoy this beautiful, delicious and simple Spring Fennel Puree/Soup created by local Phoenix, Arizona Chef Sasha Levine

Fennel Puree/Soup

fennel puree

Ingredients: 1/2 medium onion – julienned (cut into long thin strips) 1 stalk green garlic – sliced 8 fennel roots – peeled & sliced 2 baby fennel – sliced 1 Tablespoon butter 1 Tablespoon extra virgin olive oil Salt & pepper Splash of cream, squeeze of lemon Directions:

Saute onions and green garlic in the butter & extra virgin olive oil – season with salt.  Cook until soft & slightly translucent.  Add fennel root & fennel, cook down until tender.  Add water or chicken stock & cover.  Simmer 5 minutes covered.  Add fresh cracked pepper, a splash of cream, & a squeeze of lemon.  Puree until silky.  Garnish with fennel & chopped fennel tops.  Great with fish & pork.

Enjoy!

Thank you Farmer’s & Chefs a like for Cultivating, Preparing & Sharing the Joys of Food with the World!

Love the Local Organic Produce?  Sign Up for Maya’s Farm CSA Share – Several Convenient Pick-ups around the Valley – www.mayasfarm.com

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