Pureed fennel and leeks recipe

By Bob Blumer
June 27, 2010 2:27AM (UTC)
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  • 2 fennel bulbs
  • 1 leek (pale green section only) halved lengthwise, washed thoroughly, then quartered
  • 1 14-ounce can chicken stock
  • 1/2 teaspoon salt


  1. Trim the artery-like stems that shoot off the top of the fennel bulb. Discard. Then cut fennel in half and cut out the core. Discard. Slice remaining fennel into 1-inch slices.
  2. In a medium-sized pot over high heat, add fennel, leek, stock and salt
  3. Bring to a boil and then reduce to a simmer for 30 minutes.
  4. Let cool, discard juices, then puree in a food processor.
  5. Use cheesecloth or a sieve to drain excess liquids.

Bob Blumer

Bob Blumer (aka the Surreal Gourmet) hosts his own program on the Food Channel.
The Surreal Gourmet's Web Site is located at http://surrealgourmet.com.

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