INGREDIENTS
- 2 tbsp. Butter
- 2 shallots, chopped
- 1 garlic clove
- 2 c. stock
- piece of orange rind
- 1 large head of fennel
- ¼ c. heavy cream
- ½ tsp. Salt
- dash of white pepper
DIRECTIONS
- sweat garlic and shallots for 10 minutes. Add stock and bring to a boil. Add orange and fennel., reduce to low heat. 45 mins. Puree soup in blender and strain. Stir in cream and seasonings. Garnish with orange zest and slivered green onions. Serve hot.
