Chilled Fennel Soup with Buttered Walnuts | Food Stuff
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Cooking tools:
- Immersion blender
- Food processor
- Blender
- Fine-mesh sieve
- Saucepan
- Ladle
- Mixing bowl
- Chef's knife
- Cutting board
- Stove
- Refrigerator
Ingredients
- Basil leaves
- 4 tablespoons butter
- 6 cups chicken stock (I like the Imagine and Pacific brands) or water
- 2 pounds of fennel, trimmed and cut into 1-2 inch pieces
- Fresh ground pepper
- Olive oil
- 1 large onion, peeled and chopped
- 1 cup walnut pieces
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