Makes about two cups

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Ingredients

• 1 cup heavy cream

• 4 large heads of garlic, cloves peeled

• 1 small fennel bulb—trimmed, cored and thinly sliced crosswise

• 3 tablespoons milk

• Salt and freshly ground white pepper

Method Of Prep

1. In a medium saucepan, bring the cream, garlic, and fennel to a simmer.

2. Cover and cook over low heat for 15 minutes.

3. Uncover and simmer until the garlic and fennel are very tender, about 15 minutes.

4. Let cool slightly, then transfer to a blender.

5. Add the milk and puree until smooth. Season the puree with salt and pepper and serve warm.

Serve With

Grilled chicken, grilled fish, seared scallops or grilled bread.