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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
24 garlic cloves, peeled, halved |
4 cups (or more) water |
2 1/2 cups half and half |
3 medium fennel bulbs, cut into 1/2-inch pieces |
2 tablespoons finely chopped fennel fronds, plus additional for garnish |
1/2 cup pine nuts, toasted |
Directions:
1. Bring garlic, 4 cups water, and half and half to boil in medium saucepan. Reduce heat to low. Cover; simmer until garlic is very soft, about 30 minutes. Add fennel and 2 tablespoons chopped fronds; bring to boil. Reduce heat to low. Cover; simmer until fennel is very soft, about 30 minutes. Working in batches, puree soup in blender, adding more water by 1/2 cupfuls as needed for smooth texture. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm soup over low heat.) Ladle into bowls. Sprinkle with additional fennel fronds and pine nuts.
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