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Cream of Fennel Soup




Source of Recipe


Unknown


Recipe Introduction


Serves 4.


List of Ingredients




1 fennel bulb, trimmed and sliced crosswise
4 T butter, separated
2 T flour
4 C chicken stock
salt
2 egg yolks
1/4 C heavy cream
1 tsp chopped fennel leaves

Recipe



Stew fennel in 2 tablespoon butter, covered, over medium heat for10 minutes. Melt 2 tablespoons butter in saucepan, add flour, add broth and whisk. Bring to a boil, add fennel and simmer gently, covered, 15 minutes. Pour through a sieve and rub fennel through with the back of a wooden spoon, discarding remaining pulp. Return to saucepan and reheat, add salt. Beat egg yolks with cream and add to soup. Heat slowly to thicken. Garnish with fennel leaves