1 small fennel bulb—trimmed, cored and thinly sliced crosswise
3 tablespoons milk
Salt and freshly ground white pepper
How to Make It
In a medium saucepan, bring the cream, garlic and fennel to a simmer. Cover and cook over low heat for 15 minutes. Uncover and simmer until the garlic and fennel are very tender, about 15 minutes. Let cool slightly, then transfer to a blender. Add the milk and puree until smooth. Season the puree with salt and pepper and serve warm.
Grilled chicken, grilled fish or grilled bread.
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