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Italian Green Bean And Fennel Puree

Meal.Mates's picture
Ingredients
  Chopped onion/Leek white 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), minced
  Rendered chicken fat/Butter / both 2 Tablespoon
  Cut up italian green beans 3 Cup (48 tbs)
  Fennel seeds 1 Teaspoon
  Brown chicken stock 5 Cup (80 tbs)
  Milk/Half and half cream 1⁄2 Cup (8 tbs)
  Sour cream 1⁄2 Cup (8 tbs) (Adjust Quantity As Per Taste)
  Salt To Taste
  White pepper To Taste
  Finely chopped fennel fronds/Parsley / chives / both 1 Tablespoon
Directions

Lightly brown onion and garlic in chicken fat.
Add beans and fennel seeds, stir to coat and add stock.
Cover, bring to gentle boil, lower heat and simmer 15 minutes or until beans are softened.
Puree, sieve and reheat with milk, cream and sour cream.
Season with salt and pepper.
Garnish with fennel feathers

Recipe Summary

Cuisine: 
Italian
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Bean

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Average: 4.1 (19 votes)

2 Comments

Tracy.Hanley.David's picture
I used frozen green beans and canned kitchen green beans as opposed to italian green beans. To appeal to my children, I nixed the fennel seed and used chopped fennel. I added 1/2 cup broccoli and topped it with monterrey jack cheese and my 9 year old and 3 year old LOVED it!!
Tracy.Hanley.David's picture
Also, doubled the garlic so it would still have plenty of flavor(since I nixed the fennel)