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Veloute Of Fennel

Budget.Gourmet's picture
Ingredients
  Unsalted butter 4 Tablespoon
  Fennel heads 6 Large, trimmed and thinly sliced
  Unsalted butter 6 Tablespoon
  Unbleached all purpose flour 6 Tablespoon
  Chicken stock 8 Cup (128 tbs) (Homemade)
  Egg yolks 4
  Heavy cream 3⁄4 Cup (12 tbs)
  Salt To Taste
  Chopped chives 1 (For Garnish)
Directions

Melt 4 tablespoons of butter in a large, heavy skillet over medium heat.
Add the fennel, cover, and slowly braise, stirring occasionally, until the fennel is completely softened and lightly browned, about 30 to 35 minutes.
Transfer the fennel to a food processor fitted with a steel chopping blade and puree.
Set aside.
Melt the remaining butter in a large, heavy saucepan over medium-low heat.
When the butter foams, add the flour and stir with a wooden spoon until the flour is cooked but still light in color, about 3 to 4 minutes.
Slowly add the stock to the flour mixture, stirring constantly.
Bring it to a boil, then reduce the heat to low and simmer gently for 30 minutes.
Stir in the prepared fennel.
Pass the soup through a fine strainer, if desired.
The soup may be prepared ahead to this point.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Gourmet

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