Cream of Fennel Soup

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

Step-by-step instructions

1. 1

   Wash, and trim and cut fennel into quarters, reserving any feathery upper leaves to garnish the soup.

2. 2

   Then, finely slice or dice, discarding the cores.

3. 3

   Mince the onion.

4. 4

   Melt the buttter in a 4 quart saucepan and slowly saute fennel and onion untill wilted and soft, approx 15 minute.

5. 5

   Sprinkle on flour stirring cook 3-4 minute

6. 6

   Then add chicken stock and whisk to remove lumps.

7. 7

   Bring to a boil. reduce heat simmer 15-20 minute.

8. 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. 9

   Then slowly add the egg mixture to the soup whisking constantly.

10. 10

    Heat without boiling and season with Salt/Pepper to taste.

11. 11

    Garnish with minced fennel leaves.

12. 12

    For a smoother textrue, puree the soup before adding egg mixture.