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Veloute of Fennel

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Recipe

 

Yield

10 servings

Prep

10 min

Cook

20 min

Ready

30 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
10 tablespoons butter, unsalted
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6 large fennel bulb
heads, trimmed and thinly sliced
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6 tablespoons all-purpose flour
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8 cups chicken broth
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4 each egg yolks
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¾ cup heavy whipping cream
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1 x salt
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1 x black pepper
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1 x chives
fresh, chopped, for garnish
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Ingredients

Amount Measure Ingredient Features
1.5E+2 ml butter, unsalted
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6 large fennel bulb
heads, trimmed and thinly sliced
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9E+1 ml all-purpose flour
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1.9 l chicken broth
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4 each egg yolks
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177 ml heavy whipping cream
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1 x salt
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1 x black pepper
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1 x chives
fresh, chopped, for garnish
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 229g (8.1 oz)
Amount per Serving
Calories 24774% from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 12g 60%
Trans Fat 0g
Cholesterol 60mg 20%
Sodium 283mg 12%
Total Carbohydrate 4g 4%
Dietary Fiber 0g 1%
Sugars g
Protein 12g
Vitamin A 12% Vitamin C 1%
Calcium 2% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

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