- 24 garlic cloves, peeled, halved
- 3 medium fennel bulbs, cut into 1/2-inch pieces
- 2 tablespoons finely chopped fennel fronds, plus additional for granish
- 1/2 cup pine nuts, toasted
Bring garlic, 4 cups water, and half and half to boil in medium saucepan. Reduce heat to low. Cover; simmer until garlic is very soft, about 30 minutes. Add fennel and 2 tablespoons chopped fronds; bring to boil. Cover; simmer until fennel is very soft, about 30 minutes. Working in batches, puree soup in blender, adding more water by 1/2 cupfuls as needed for smooth texture. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm soup over low heat. Ladle into bowls. Sprinkle with additional fennel fronds and pine nuts.