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Cream Of Fennel Soup

Gadget.Cook's picture
Ingredients
  Fennel head 2
  Lemon juice 1⁄2 Tablespoon (Juice Of 1/2 Lemon)
  Butter 1 1⁄2 Ounce (40 Gram)
  Plain flour 1 1⁄2 Ounce (40 Gram)
  Chicken stock 1 Pint (Made With A Stock Cube, 600 Milliliter)
  Milk 1⁄2 Pint (300 Milliliter)
  Ground mace 1⁄2 Teaspoon
  Salt To Taste
  Freshly ground black pepper To Taste
  Parsley sprigs 3
Directions

Trim and wash the fennel.
Cut into quarters and cook in boiling salted water with the lemon juice until tender - about 30 minutes.
Drain the fennel and slice roughly.
Melt the butter in a large saucepan and saute the fennel for a few minutes.
Stir in the flour, then add half the stock and milk, the ground mace and seasoning.
Finely chop the parsley, using the double-bladed chopping knife.
Place the fennel and stock mixture in the bowl with the parsley and puree until smooth, using the double-bladed chopping knife.
Return this mixture to the saucepan, add the remaining stock and milk and bring to the boil.
Simmer gently, stirring occasionally for 10-15 minutes.

Recipe Summary

Cuisine: 
Mediterranean
Course: 
Appetizer
Method: 
Saute

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