Pureed fennel and leeks recipe


Bob Blumer
June 27, 2010 2:27AM (UTC)

Ingredients

  • 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

Directions

  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.
Advertisement:

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.

MORE FROM Bob Blumer

Related Topics ------------------------------------------

Food Recipes

BROWSE SALON.COM
COMPLETELY AD FREE,
FOR THE NEXT HOUR

Read Now, Pay Later - no upfront
registration for 1-Hour Access

Click Here
7-Day Access and Monthly
Subscriptions also available
No tracking or personal data collection
beyond name and email address

•••






Fearless journalism
in your inbox every day

Sign up for our free newsletter

• • •