Maine Farm Girl, Nancy Lee jars her garden-picked fennel so she can enjoy all winter long!
Simmer 6 cups of chopped fennel until tender. Run it through the
blender until smooth. Make a light rue and add two cups milk or half and
half. Add back the fennel, simmer until thickened. Thin with more milk
if necessary. Stir in chopped fennel greens. Season with S & P to
taste. Top with Greek yogurt or sour cream and toasted fennel seeds. If
you are a fan of fennel, you'll love it; if you're not, than - not. But
ya never know, it might change your mind!
Recipe contributed to Handmade Maine by Nancy Lee, owner of Swingtail Farm.
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