Veloute of fennel

Yield: 10 servings

Measure Ingredient
10 tablespoons Unsalted butter
6 larges Heads fennel -- trimmed and
\N \N Thinly s
6 tablespoons Unbleached all-purpose
\N \N Flour
8 cups Chicken stock -- preferably
\N \N Homemade
4 \N Egg yolks
¾ cup Whipping cream
\N \N Salt
\N \N Pepper
\N \N Chopped fresh chives -- for
\N \N 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 Recipe By :

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