Gourmet Style Fennel Soup
|Butter||1 Ounce (30 Gram)|
|Onion||1 , chopped|
|Fennel bulbs||4 , chopped|
|Chicken stock||4 Cup (64 tbs)|
|Lemon juice||1 (Juice Of 1 Lemon)|
|Fennel leaves||3 (For Garnish)|
|Croutons||3 Tablespoon (For Garnish)|
Melt the butter in a large pan, add the onion and fry for 5 minutes, without browning.
Stir in the fennel, then add the bouquet garni, stock and salt and pepper to taste.
Bring to the boil, cover and simmer for 30 minutes, until the vegetables are very tender.
Remove the bouquet garni and cool slightly.
Sieve or work in an electric blender until smooth, then reheat.
Mix the egg yolks and lemon juice together with a few tablespoons of the soup.
Stir the egg mixture into the soup and serve immediately, garnished with fennel leaves and croutons.