Pureed Fennel

• Sauté 1 1/2 pounds trimmed and chopped fennelfennel
• 1 peeled and chopped oniononion
• 2 tablespoons butter to softenbutter
• 5 cups stock or waterwater
• Chopped chervilchervil

1. 01Sauté 1 1/2 pounds trimmed and chopped fennel and 1 peeled and chopped onion in 2 tablespoons butter to soften, about 5 minutes.
2. 02Add 5 cups stock or water; boil, cover, lower the heat and simmer until fennel is tender, about 15 minutes.
3. 03Cool slightly, purée, strain and refrigerate.
4. 04Garnish: Chopped chervil.

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