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Chilled Fennel Soup with Buttered Walnuts
- 2 pounds of fennel, trimmed and cut into 1-2 inch pieces
- 1 large onion, peeled and chopped
- 4 tablespoons butter
- 6 cups chicken stock (I like the Imagine and Pacific brands) or water
- 1 cup walnut pieces
- Basil leaves
- Fresh ground pepper
- Olive oil
Directions:View on Framed Cooks
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