Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 55.91 Kcal (234 kJ) | ||
| Calories from fat | 29.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.31g | 5% | |
|---|---|---|---|
| Cholesterol | 15.37mg | 5% | |
| Sodium | 91.43mg | 4% | |
| Potassium | 155.97mg | 3% | |
| Total Carbs | 5.02g | 2% | |
| Sugars | 1.48g | 6% | |
| Dietary Fiber | 0.89g | 4% | |
| Protein | 1.86g | 4% | |
| Vitamin C | 3.1mg | 5% | |
| Iron | 0.4mg | 2% | |
| Calcium | 18.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 72.86 Kcal (305 kJ) | ||
| Calories from fat | 38.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.32g | 5% | |
|---|---|---|---|
| Cholesterol | 20.03mg | 5% | |
| Sodium | 119.13mg | 4% | |
| Potassium | 203.23mg | 3% | |
| Total Carbs | 6.54g | 2% | |
| Sugars | 1.93g | 6% | |
| Dietary Fiber | 1.16g | 4% | |
| Protein | 2.42g | 4% | |
| Vitamin C | 4mg | 5% | |
| Iron | 0.5mg | 2% | |
| Calcium | 23.7mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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