1    Fennel; bulb and stalks
1    Stalk celery
1/2 md Sweet green pepper
1 c  Sherry
1 c  Vegetable broth
1/2 c  Cream
1 ts Arrowroot
(or cornstarch)
Salt and pepper; to tast
1 ts Soy sauce
1 3/4 c  Any pasta
Fresh parsley; chopped

Discard fronds. Clean green stalks and set aside. Clean the bulb. Cut
the bulb and a stalk or two into small strips. Clean celery and cut into
small strips. Clean and dice the pepper.

Bring sherry and broth to a boil with the fennel, celery and green pepper.
The liquids will just cover the vegetables. Reduce heat and simmer 15-20
minutes (the smell will fill the house). Turn off the heat and let stand
about 10-15 minutes.

Meanwhile, prepare the pasta (penne, elbows, rigatoni).

Puree half of the vegetable stock. Return to the pan. Heat. Combine cream
and arrowroot and stir into sauce; thicken. Add salt and pepper.
NOTES : Fresh sauce for pasta or al=E1 king pastry