Cream Of Fennel Soup
|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|
|Freshly ground black pepper||To Taste|
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.