• 1 bulb fennel, cleaned, core removed, and finely diced
• 3 cups water, chicken stock, or vegetable stock
• Kosher salt
• Ground white pepper
• ¼ cup extra virgin olive oil

1. Combine fennel, water, and salt and pepper to taste in a saucepot over medium-high heat.
2. Bring to a boil, reduce heat to a simmer, and cook until there is only ¼ cup liquid remaining.
3. Pour fennel mixture into a blender. While blender is running, slowly add oil and puree until a silk consistency. Adjust the seasoning, if necessary.

Pour onto a large serving platter and set aside.