Pureed Fennel

• Saute 1 1/2 pounds trimmed and chopped fennel
• 1 peeled and chopped onion
• 2 tablespoons butter to soften
• 5 cups stock or water
• Chopped chervil

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

fennel, onion, butter, stock, chervil

Taken from cooking.nytimes.com/recipes/12479 (may not work)