Veloute Of Fennel Recipe
Veloute Of Fennel!! Is that what you are looking for?? Then this is the right place to be! Best enjoyed as an Appetizer this recipe was taught to me by a dear friend who also happens to be a great chef. Use the freshest of Vegetable available to get a flavorful Veloute Of Fennel. Surely, Veloute Of Fennel is a recipe one can try out any time.
Ingredients
4 tablespoons (1/2 stick) unsalted butter
6 large heads fennel, trimmed and thinly sliced
6 tablespoons (3/4 stick) unsalted butter
6 tablespoons unbleached all-purpose flour
8 cups chicken stock, preferably homemade
4 egg yolks
3/4 cup heavy cream
Salt and white pepper to taste
Chopped fresh chives for garnish
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 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.
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.
