Fennel Sauce Recipe
Ingredients
10 oz (284 ml) canned cream of celery soup
5 oz (140 ml) milk
1/4 cup (60 ml) fennel bulb, blanched and diced
Cooked cappelletti
1 tsp (5 ml) fennel leaves
Directions
– 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. Garnish with fennel leaves and serve.
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