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Roast Fennel Soup


2 bulbs of fennel (anise)
olive oil
3 shallots,minced
1 pint heavy cream (about 1 cup)
1-4 tsp salt chicken stock
1 & ½ Slice fennel

Brush fennel and roast over a grill or under the broiler until soft and slightly browned. Puree in food processor or blender with chicken stock, and salt. After blended smoothly as possible strain. Heat before serving adding cream to finish. May be served with the fennel fronds as garnish.

Recommended Wine
2011 River Ranches Sauvignon Blanc

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