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Categories:Viewed: 28 - Published at: 6 years ago
Ingredients
- 10 tablespoons butter, unsalted
- 6 large fennel bulb heads, trimmed and thinly sliced
- 6 tablespoons flour, all-purpose
- 8 cups chicken broth
- 4 each egg yolks
- 3/4 cup heavy whipping cream
- 1 x salt
- 1 x black pepper
- 1 x chives fresh, chopped, for garnish
Method
- MELT 4 TABLESPOONS OF BUTTER in a large, heavy skillet over medium heat.
- Add the fennel, cover and slowly braise, stirring occasionally, until the fennel is completely softened and lightly browned, about 30 minutes.
- Transfer it to a food processor fitted with a steel blade and puree.
- Set aside.
- Melt the remaining butter in a heavy large saucepan over medium-low heat.
- Add the flour and stir with a wooden spoon until the flour is cooked but still light in color, 3-to-4 minutes.
- Slowly add the stock to the flour mixture, stirring constantly.
- Bring it to a boil, then reduce the heat to low and simmer gently for 30 minutes.
- Stir in the fennel, then pass the soup through a fine strainer, if desired.
- (The soup may be prepared ahead of time, to this point.
- ) Just before serving, bring the soup to a simmer.
- Combine the egg yolks and cream in a small bowl, and beat well.
- Gradually add about 2 cups of soup to the yolk mixture.
- Slowly blend the yolk mixture back into the remaining soup.
- Be careful not to let the soup boil or the eggs will curdle.
- Season to taste with salt and pepper.
- Ladle into warm bowls and garnish with chives.
