Ingredients

  • 3 stalks large fennel
  • 1 handful of fennel green stalks
  • 1 clove garlic
  • 3 tablespoons olive oil
  • 1/2 liter meat or chicken stock
  • 100 ml cream
  • Salt
  • Black pepper
  • Juice of 2 lemons

Preparation

  1. Wash and clean the fennel and set aside. Separate the green parts to be used only for garnish.
  2. Peel and chop the garlic. Sauté the garlic and one third of the greens in oil.
  3. Boil the remaining fennel with the stock and puree.
  4. Add it to the garlic greens and cook for 20 minutes.
  5. Add the cream and stir. Season with salt, pepper, and lemon.
  6. Garnish and serve.