Cream of Fennel Soup

Recipe by Orringuy
READY IN: 55mins
YIELD: 4 bowls


  • 1
    lb fennel bulb, with 1 inch stalk (up to 1 1/2)
  • 1
    medium onion
  • 4
    tablespoons butter
  • 2
    tablespoons flour
  • 3
    cups chicken stock
  • 1
    egg yolk
  • 12
    cup light cream


  • Wash, and trim and cut fennel into quarters, reserving any feathery upper leaves to garnish the soup.
  • Then, finely slice or dice, discarding the cores.
  • Mince the onion.
  • Melt the buttter in a 4 quart saucepan and slowly saute fennel and onion untill wilted and soft, approx 15 minute.
  • Sprinkle on flour stirring cook 3-4 minute
  • Then add chicken stock and whisk to remove lumps.
  • Bring to a boil. reduce heat simmer 15-20 minute.
  • In a small bowl whisk together the egg yolk and cream. Gradually add small amounts to the hot soup to the egg mixture to warm.
  • Then slowly add the egg mixture to the soup whisking constantly.
  • Heat without boiling and season with Salt/Pepper to taste.
  • Garnish with minced fennel leaves.
  • For a smoother textrue, puree the soup before adding egg mixture.