Store It Foods

I’ve been on a health kick of late and wanted to pass along a delicious recipe I’ve been putting into heavy rotation – no pun intended. It combines two of my favorite things: fennel and the food processor. I adore fennel for its rich, aromatic nature and the way it spices up even the blandest of dishes. And there’s no disputing its health benefits, either – the herb contains 20 percent of your recommended daily Vitamin C intake.

Ingredients:
4 fennel bulbs
1 russet potato
2 cloves garlic
2 cups skim milk
4 cups chicken broth
3 Tsp. parmesan cheese
1 Tsp. salt
¼ tsp. black pepper
2 Tsp. chopped mint leaves

Directions:
1. Cut the fennel in half, then slice it into thin strips. Peel potato and slice thinly. Plop the fennel, potatoes, broth, garlic and milk in a pot over heat. Simmer and cook until fennel and potatoes have softened. Should take 30 minutes or more.
2. Drain and place fennel mix in food processor and set to puree. Add the cheese, salt and pepper and mix some more. Next, put the mint and process some more. Add salt and pepper to taste, then serve.