Veloute Of Fennel Recipe


Main IngredientInterest Group


 Unsalted butter4 Tablespoon
 Fennel heads6 Large, trimmed and thinly sliced
 Unsalted butter6 Tablespoon
 Unbleached all purpose flour6 Tablespoon
 Chicken stock8 Cup (128 tbs) (Homemade)
 Egg yolks4
 Heavy cream3⁄4 Cup (12 tbs)
 Salt To Taste
 Chopped chives1 (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.
Set aside.
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.