Cream Of Fennel
|Fennel||625 Milliliter, minced|
|Chicken stock||1 Liter|
Place the fennel in a large sauce pan cover with the chicken stock.
Simmer for 30 minutes.
Strain reserving the liquid and fennel.
Puree the fennel in a food processor or pass through a food mill.
Return the fennel to the broth.
In a small sauce pan heat the butter and add the flour, cook for 2 minutes over low heat.
Add the cream and cook into a thick sauce.
Whip the sauce into the soup.
Reheat to very hot.