[Sca-cooks] Fresh fennel

Carole Smith renaissancespirit2 at yahoo.com
Sun Nov 19 11:10:55 PST 2006

About a year ago I discovered fresh fennel is a yummy thing, and during the cooler months I like to make all sorts of modern soups with it.  
  What do you fine cooks suggest I do with all the extra fronds?  I'm sure they are good for something, but I don't need that much for garnishing soup.
  Cordelia Tosr

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