*  Exported from  MasterCook  *

                           Cream of Fennel Soup

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        fennel bulbs -- with leafy tops
     1/4  cup           unsalted butter
     1/2  cup           onion -- minced
   2      tablespoons   Pernod
   2      tablespoons   dry white wine
   5      cups          chicken stock
   2 1/4  cups          milk
   6      tablespoons   unsalted butter -- room temp
     2/3  cup           all-purpose flour
   1      cup           whipping cream
   2                    egg yolks
                        salt and pepper

Finely chop leafy fennel tops. Discard tough outer layer of bulb. String and core fennel.
 Cut each fennel bulb into quarters. Melt 1/4 cup butter in heavy large saucepan over
 medium heat. Add onion and saute 5 minutes. Add fennel bulbs and leafy tops and
 cook until fennel begins to soften, stirring frequently, about 8 minutes. Add Pernod
 and wine and cook 1 minute. Add stock and milk and simmer 15 minutes. Remove 
fennel quarters and coarsely chop; reserve. Strain soup into heavy medium saucepan
. Mix 6 tablespoons butter with flour in bowl. Bring soup to simmer. Add butter-flour
 mixture by tablespoonfuls, stirring untilcompletely incorporated. Cook soup until thickened,
 stirring frequently, about 5 minutes. Whisk cream with yolks and add to soup
 Mix in chopped fennel bulb.  Stir to heat through. Season with salt and pepper. (
Can be prepared 1 day ahead. Cover and refrigerate.) Serve immediately.

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