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Print this Recipe    Fennel Celery

Fennel-celery Broth

4 to 5 cups chicken broth
1 small bulb fresh fennel, thinly sliced
2 stalks celery, narrow part only, thinly sliced
Salt, pepper
Grated zest of 1 lemon

Heat chicken broth in saucepan over medium heat. Add fennel and
celery. Cover and bring to boil. Remove from heat and let stand
3 to 5 minutes. Vegetables should be slightly crunchy.

Season as needed with salt and pepper and serve 1/2 to 3/4 cup
broth with vegetables. Garnish with a little lemon zest. Makes
8 (1/2-cup) servings.

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