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CATEGORY CUISINE TAG YIELD
Meats, Eggs, Dairy 1 Servings

INGREDIENTS

1 lb Fennel bulb with 1 inch
stalk up to 1-1/2
1 Onion
4 T Butter
2 T Flour
3 c Chicken stock
1 Egg yolk
1/2 c Light cream
Salt and freshly ground
pepper

INSTRUCTIONS

1998    
from "The Victory Garden Cookbook" by Marian Morash  Wash, 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 butter in a 4 quart saucepan and slowly  saute fennel and
onion until wilted and softened, approximately 15  minutes. Sprinkle on
flour and, stirring, cook for 3-4 minutes. Add  chicken stock and,
whisking, remove any flour lumps. Bring to a boil,  lower heat, and
cook for 15-20 minutes to soften slightly, then  remove from stove. In
a small bowl whisk together the egg yolk and  cream. Gradually add
small amounts of 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 and pepper.  Garnish with minced fennel
leaves. Serves 4. For a smoother texture,  puree the soup before adding
the egg mixture.  Posted to KitMailbox Digest  by ehgf@primenet.com
(Ellen) on Feb 19,

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Nutrition (calculated from recipe ingredients)
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Calories: 2622
Calories From Fat: 1295
Total Fat: 150g
Cholesterol: 403mg
Sodium: 1786.5mg
Potassium: 8806.1mg
Carbohydrates: 290.3g
Fiber: 183g
Sugar: 16.4g
Protein: 99.1g


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