Title: Dinner on a Painters Palette Fennel
Categories: None
Yield: 1 Servings

2		Fennel bulbs
1		Leek; cleaned and diced
1	cn	Chicken stock
1/2	ts	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 1-inch 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 MM-Recipes Digest V4 #5 by fatfree-request@fatfree.com on Sep 18, 1997

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