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