Creamy Fennel And Potato Soup With Cheesy Croutons - cooking recipe

Ingredients

1/2 None baguette, sliced
1.5 oz Gruyere cheese, grated
None None Creamy Fennel and Potato Soup
2 1/2 tbsp butter
1 tbsp olive oil
1 None leek, washed, thinly sliced
2 cloves garlic, minced
2 None large fennel bulbs, trimmed, sliced
3 None medium potatoes, peeled, chopped
8 cups chicken stock
1 None bouquet garni
1/2 cup heavy cream
3 None egg yolks
None None fresh parsley leaves, chopped, to serve

Preparation

To make the croutons, preheat broiler. Place bread on a baking tray lined with foil. Sprinkle with cheese. Broil for 1-2 mins, until melted.
Meanwhile, in a large saucepan, heat butter and oil together over high heat. Saute leek and garlic for 3-4 mins, until softened. Add fennel, potatoes, stock and bouquet garni. Bring to a boil. Reduce heat to low and simmer for 15-20 mins, until vegetables are soft. Puree. Season.
Whisk together heavy cream and egg yolks. Whisk in one ladleful of hot soup then gradually whisk into main soup. Stir over low heat for 2-3 mins, until slightly thickened.
Serve soup topped with croutons. Sprinkle with parsley.