Instructions: 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.

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