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Before you jump to Cream of Fennel recipe, you may want to read this short interesting healthy tips about Ways To Live Green And also Save Money In The Kitchen.
It was not that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the ecosystem. That’s a thing of the past now, with everyone being aware of the problems besetting the planet and also the shared burden we have for turning things around. According to the experts, to clean up the environment we are all going to have to make some improvements. This needs to happen soon and living in approaches more friendly to the environment should become an objective for every individual family. Here are a few tips that can help you save energy, primarily by making your kitchen more green.
A massive amount of electricity is consumed by freezers as well as refrigerators, and it’s even worse if they are working inefficiently. You can save up to 60% on energy when you get a new one, when compared with those from longer than ten years ago. The right temperature settings for your fridge and freezer, whereby you’ll be saving energy and optimising the preservation of food, is 37F as well as 0F. One more way to save electricity is to keep the condenser clean, for the reason that the motor won’t have to run as often.
From the above it should be obvious that just in the kitchen, by itself, there are many little opportunities for saving energy and money. Natural living is something we can all perform, without difficulty. A lot of it is merely using common sense.
We hope you got insight from reading it, now let’s go back to cream of fennel recipe. To cook cream of fennel you need 5 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Cream of Fennel:
- Prepare 2 1/2 cup minced fennel
- Provide 4 cup chicken stock
- Prepare 3 tbsp butter
- Get 3 tbsp flour, all purpose
- Prepare 2 cup cream
Instructions to make Cream of Fennel:
- place the fennel in a large sauce pan cover with the chicken stock, simmer for 30 minutes
- strain reserving the liquid and fennel
- puree the fennel in a food processor or through a food mill
- return the fennel to the broth
- on a small sauce pan heat the butter and add the flour, cook for 2 minutes over low heat
- add the cream and cook into a thick sauce
- whip the into the soup
- reheat to very hot
- ENJOY
Be the first to review this recipe. While broth is heating, prepare fennel and onion. Cut tops off fennel, reserving a few of the best fronds. A simple Cream of fennel soup recipe for you to cook a great meal for family or friends. Cut the feathery tops off the fennel bulbs.
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