14 Dec 2009
|Canned cream of celery soup||10 Ounce (284 Milliliter)|
|Milk||5 Ounce (140 Milliliter)|
|Fennel bulb||60 Milliliter, blanched and diced (1/4 Cup)|
|Cooked cappelletti||2 Cup (32 tbs)|
– In a saucepan, heat cream of celery and milk, add the diced fennel, and cook for 5 minutes. Stir in the cappelletti and heat it in the sauce for a few minutes. Blend for 20 seconds and serve.
Fennel Sauce Recipe