Veloute of fennel
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | tablespoons | Unsalted butter |
| 6 | larges | Heads fennel -- trimmed and |
| Thinly s | ||
| 6 | tablespoons | Unbleached all-purpose |
| Flour | ||
| 8 | cups | Chicken stock -- preferably |
| Homemade | ||
| 4 | Egg yolks | |
| ¾ | cup | Whipping cream |
| Salt | ||
| Pepper | ||
| 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 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 :