Fennel and Goat Cheese Soup

1 Whole Bulb Fennel ( remove the fonds )
2 Cloves Garlic
3/4 Cup Chicken Stock
2 T Goat Cheese-I used Herbed Goat Cheese
1/4 Cup Cream
1/2 T Butter
Pinch of Nutmeg

 

Quarter the Fennel, place in a steamer basket with the garlic and steam for about 25 minutes, till the Fennel is cooked.

Heat the Chicken stock, remove from the heat and add the Goat Cheese-set aside.

Once the fennel is cooked add it along with the garlic to a blender, add the stock, then puree.

Return to the heat, add the cream and butter, heat through-DO NOT let the mixture boil.

Serve.  Makes 3 servings.