Ingredients:
2 heads fennel
1 clove garlic
2 cups chicken broth
ΒΌ heavy cream
2 TBSP butter
Salt & pepper
Procedure:
1. Chop the fennel and garlic; cook slowly in a medium to large sauce pot with the butter.
2. When the fennel is translucent add the chicken broth. Cover the pot. Cook at a simmer until the fennel is completely soft.
3. Pour the contents of the pot into the blender and puree on high. When everything is thoroughly pureed add the cream and continue blending on high for another 15 seconds. Season to taste.( if your blender is too small puree the sauce in smaller batches to avoid burning yourself)
4. Pour the contents of the blender through a fine mesh strainer. Cool as fast as possible.
5. Reheat upon serving.