2 bulbs of fennel (anise)
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.
2011 River Ranches Sauvignon Blanc