Cream Of Fennel Soup - cooking recipe

Ingredients

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
1/2 cup light cream

Preparation

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.