Fennel soup
Ingredients:
| 1 Tbsp. | Butter |
| 1 | Large leek (2 cups) sliced |
| 2 | Celery stalks, sliced |
| 2 | Fennel bulbs, cut into cubes |
| 2 | Cloves of minced garlic |
| 1 ½ tsp. | Fennel seeds |
| ¼ c. | Fresh parsley, chopped |
| To taste | Salt and pepper |
| 2 c. | Chicken broth |
| 2 c. | Milk |
Instructions:
- Sauté the butter, vegetables, garlic, fennel seeds and parsley for 3 minutes.
- Add salt, pepper and chicken broth.
- Cook for 15 minutes or until vegetables are tender.
- Add milk and reheat.
- Pour the mix into the mixer or food processor and liquefy.
Yields: 10 to 12 servings.
Source : Le lait
