Veloute of Fennel
Submitted by vlmartin
Silky French fennel veloute soup with braised fennel, butter roux, egg yolk and cream liaison, garnished with fresh chives. Elegant, warming, and deeply aromatic.
YIELD
10 servingsPREP
10 minCOOK
20 minREADY
30 minThis is classical French technique at its most refined.
Six heads of fennel braise slowly in butter until they melt into a soft, caramelized puree with that signature anise sweetness turned mellow and golden.
That puree gets stirred into a velvety roux-based soup built on chicken stock, then finished the old-school way with a liaison of egg yolks and heavy cream that gives it a richness so smooth it practically coats the back of your spoon.
Strained, warmed, and ladled into bowls with a scattering of fresh chives on top, this is the kind of first course that sets the tone for an entire dinner party.
Chef Tips
- Braise the fennel low and slow until it’s completely soft and lightly golden. Rushing this step means a less sweet, less complex soup.
- Temper the egg yolk mixture by adding hot soup to it gradually before stirring it back into the pot. Dumping cold yolks into hot soup will give you scrambled eggs.
- Never let the soup boil after adding the liaison. Keep it at a gentle simmer to maintain that silky texture.
- This soup can be made ahead through the straining step and finished with the egg-cream liaison just before serving.
Ingredients
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 minutes.
Transfer it to a food processor fitted with a steel blade and puree.
Set aside.
Melt the remaining butter in a heavy large saucepan over medium-low heat.
Add the flour and stir with a wooden spoon until the flour is cooked but still light in color, 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 fennel, then pass the soup through a fine strainer, if desired.
(The soup may be prepared ahead of time, to this point.
) Just before serving, bring the soup to a simmer.
Combine the egg yolks and cream in a small bowl, and beat well.
Gradually add about 2 cups of soup to the yolk mixture.
Slowly blend the yolk mixture back into the remaining soup.
Be careful not to let the soup boil or the eggs will curdle.
Season to taste with salt and pepper. Ladle into warm bowls and garnish with chives.
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