Ingredients
4 cups water2-1/2 cups half-and-half cream24 garlic cloves, peeled and halved3 medium fennel bulbs, cut into 1/2-inch pieces2 tablespoons chopped fennel fronds1/2 teaspoon salt1/8 teaspoon pepper1/2 cup pine nuts, toasted
Preparation
In a Dutch oven, bring the water, cream and garlic to a boil. Reduce heat; cover and simmer for 15 minutes or until garlic is very soft. Add fennel and fennel fronds; cover and simmer 15 minutes longer or until fennel is very soft.
Cool slightly. In a blender, process soup in batches until blended. Return all to the pan. Season with salt and pepper; heat through. Sprinkle each serving with pine nuts.
