Cream of Fennel Soup

"Nice warm and easy fennel soup"
 
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photo by *Parsley* photo by *Parsley*
photo by *Parsley*
Ready In:
55mins
Ingredients:
7
Yields:
4 bowls
Serves:
4
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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
  • 12 cup light cream
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directions

  • Wash, and trim and cut fennel into quarters, reserving any feathery upper leaves to garnish the soup.
  • Then, finely slice or dice, discarding the cores.
  • Mince the onion.
  • Melt the buttter in a 4 quart saucepan and slowly saute fennel and onion untill wilted and soft, approx 15 minute.
  • Sprinkle on flour stirring cook 3-4 minute
  • Then add chicken stock and whisk to remove lumps.
  • Bring to a boil. reduce heat simmer 15-20 minute.
  • 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.
  • Then slowly add the egg mixture to the soup whisking constantly.
  • Heat without boiling and season with Salt/Pepper to taste.
  • Garnish with minced fennel leaves.
  • For a smoother textrue, puree the soup before adding egg mixture.

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Reviews

  1. I loved this soup! It is simple, but with with fennel, you really don't need lots of other flavors. I made this as written, and did the partial puree. The egg yolk and flour thicken this just perfectly without making it too rich or thick. I used the fennel leaves for a pretty garnish. Thanx for sharing!
     
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