Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

10 tb Unsalted butter
6 lg Heads fennel -- trimmed and
Thinly s
6 tb Unbleached all-purpose
Flour
8 c Chicken stock -- preferably
Homemade
4 Egg yolks
3/4 c Whipping cream
Salt
Pepper
Chopped fresh chives -- 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
minutes. Transfer it to a food processor fitted 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 Season to taste with salt and
pepper. Ladle into warm bowls and garnish with chives.

JOANNA PRUESS - PRODIGY GUEST CHEFS COOKBOOK

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