- 4 fennel bulbs, sliced
- 1 large onion, chopped
- 2 tablespoons butter
- 2 cans (14-1/2 ounces each) vegetable or chicken broth
- 2 cups milk
- 1 bay leaf
- Salt and pepper to taste
- 2 egg yolks
- 1/2 cup half-and-half cream
- In a large saucepan, saute fennel and onion in butter until tender. Add the broth, milk and seasonings. Cover and simmer for 30 minutes. Strain, reserving broth. Discard fennel, onion and bay leaf.
- In a small bowl, beat egg yolks and cream. Gradually add a small amount of hot soup. Return all to the pan. Cook and stir until slightly thickened. Simmer 10-15 minutes longer (do not boil). Yield: 5 servings.
Originally published as Favorite Fennel Soup in Taste of Home June/July 2000, p57
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