Veloute Of Fennel
|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)|
|Heavy cream||3⁄4 Cup (12 tbs)|
|Chopped chives||1 (For Garnish)|
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.
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.