From Cooking 1-2-3 by Rozanne Gold (Stewart, Tabori & Chang, 2003)
Adapted by StarChefs
Yield: 6 to 8 Servings
- 2 large heads garlic (about 4 ounces)
- 2 cups heavy cream
- 2 large fennel bulbs (1 pound each)
Peel garlic. Place in a large saucepan with cover. Add heavy cream and
bring just to a boil. Lower heat, cover, and simmer until garlic is very
soft, about 40 minutes.
Meanwhile, using a small sharp knife,
remove fronds from fennel bulbs. Wrap fronds in a moist paper towel and
refrigerate. Cut each fennel bulb, including darker stalks, into ½-inch
pieces. Wash thoroughly in a colander to remove dirt. Drain well.
After 40 minutes, remove cover from
garlic cream. Add fennel and 3 cups water. Bring just to a boil, then
lower heat and cover. Simmer until fennel is very soft, about another
Transfer to blender or food processor
and puree in several batches until very smooth. Return to pot. Add 1 teaspoon
salt and finely ground white pepper to taste. Heat for several minutes
until soup thickens a bit.
Finely chop fennel fronds and scatter
on soup to garnish. Serve warm.
A sparkling wine such as the Roederer Estate 1993 L’Ermitage Brut
from the Anderson Valley, California