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