Flowered Fennel Soup

Name: Flowered Fennel Soup
Yield: 4
Ingredients: 500 g of flowered fennel, without the thick stalks; 2 liters of milk; 1/2 cup (80 g) of cornmeal; 2 tablespoons of butter; Salt and nutmeg to taste

1
500 g of flowered fennel, without the thick stalks
2
2 liters of milk
3
1/2 cup (80 g) of cornmeal
4
2 tablespoons of butter
5
Salt and nutmeg to taste

Ingredients

1
500 g of flowered fennel, without the thick stalks
2
2 liters of milk
3
1/2 cup (80 g) of cornmeal
4
2 tablespoons of butter
5
Salt and nutmeg to taste

Directions

1
In a covered pot, cook the flowered fennel in milk for 15 minutes or until it's soft
2
Let it cool slightly and puree in a blender
3
Add the cornmeal and heat over medium heat, stirring constantly, until thickened
4
Add the butter and season with salt and nutmeg
5
Mix well and serve
6
456 calories per serving