Makes about 3-4 servings. Serves well as a bed for seared scallops or steak.
- 2 small to medium fennel bulbs, chopped into 1” cubes
- 1/2 medium potato, chopped into 1” cubes
- 32 oz – chicken stock
- 2 cloves – garlic, whole
- 1/2 tsp – Salt
- 1/2 tsp – black pepper
- 1/2 tsp – cayenne
- 3 Tbsp – Half & Half
In a 2 quart pot, add the chopped fennel, potato, and chicken stock. Bring mixture to a boil for 30 minutes. Strain the liquid well (saving the stock for a future risotto stock). In a food processor, puree the solids well.