Ingredients 6 - 8 servings:
4 fennel bulbs, organic preferred
3 shallots, peeled and sliced
1 quart milk
1 pint heavy cream
1 teaspoon kosher salt
1 teaspoon rubbed sage
1/2 teaspoon powdered ginger
Garnish: Sea salt and minced fennel fronds
-
Cut off the fennel stalks where they meet the bulb. Reserve the small fronds. Halve the bulb lengthwise. Cut out the core at the base and thinly slice the fennel.
-
Combine the fennel and shallots in a large saucepan. Add the milk, cream, salt, sage and ginger. Bring liquid to a simmer and cook slowly until the fennel is very tender.
-
Puree the soup in a food processor or blender. Add sea salt to taste. Garnish each serving with minced fennel fronds.
