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- Crema al Finocchio
- (Fennel Cream)
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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 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. 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.
That's it!
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