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- Fennel Cream
- (Crema al Finocchio)
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- Ingredients:
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- 2 large fennel bulbs, washed and roughly cut into small pieces
3 tablespoons extra virgin olive oil
1 small onion, minced
3 and 1/4 cups vegetable broth
1/2 cup sour cream
Salt and pepper
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- Directions:
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- Place the fennel in a casserole with olive oil and the onion.
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- Cover and cook over medium heat for 10 minutes.
Pour in the broth and bring to a boil.
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- Lower the heat and cook until the fennel is tender, about 20 minutes.
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- Place in a food processor and process until smooth.
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- Let it cool down, add the sour cream and season with salt and pepper.
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- Refrigerate until serving time. Serve with toasted bread. Serves 6.
That's it!
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