Cream Of Fennel Soup

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• 1 lb fennel bulb, with 1 inch stalk (up to 1 1/2)
• 1 medium onion
• 4 tablespoons butter
• 2 tablespoons flour
• 3 cups chicken stock
• 1 egg yolk
• 1/2 cup light cream

Recipe

• 1 wash, and trim and cut fennel into quarters, reserving any feathery upper leaves to garnish the soup.
• 2 then, finely slice or dice, discarding the cores.
• 3 mince the onion.
• 4 melt the buttter in a 4 quart saucepan and slowly saute fennel and onion untill wilted and soft, approx 15 minute.
• 5 sprinkle on flour stirring cook 3-4 minute
• 6 then add chicken stock and whisk to remove lumps.
• 7 bring to a boil. reduce heat simmer 15-20 minute.
• 8 in a small bowl whisk together the egg yolk and cream. gradually add small amounts to the hot soup to the egg mixture to warm.
• 9 then slowly add the egg mixture to the soup whisking constantly.
• 10 heat without boiling and season with salt/pepper to taste.
• 11 garnish with minced fennel leaves.
• 12 for a smoother textrue, puree the soup before adding egg mixture.