Recipe - Cream Of Fennel Soup

1 pound Fennel bulb with 1 inch
stalk; (up to 11/2)
1 md Onion
4 tablespoon Butter
2 tablespoon Flour
3 cup Chicken stock
1 Egg yolk
One half cup Light cream
Salt and freshly ground
pepper

from "The Victory Garden Cookbook" by Marian Morash

Wash, 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 butter in a 4 quart saucepan and slowly saute
fennel and onion until wilted and softened, approximately 15 minutes.
Sprinkle on flour and, stirring, cook for 34 minutes. Add chicken stock
and, whisking, remove any flour lumps. Bring to a boil, lower heat, and
cook for 1520 minutes to soften slightly, then remove from stove. In a
small bowl whisk together the egg yolk and cream. Gradually add small
amounts of 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 and pepper. Garnish with minced fennel leaves. Serves 4. For a
smoother texture, puree the soup before adding the egg mixture.

Posted to KitMailbox Digest by ehgf@primenet.com (Ellen) on Feb 19, 1998