Veloute Of Fennel

Directions

1. 1

   10 tb Unsalted butter 6 lg Heads fennel - trimmed and thinly sliced 6 tb Unbleached all-purpose flour 8 c Chicken stock - preferably homemad

2. 2

   Add the fennel, cover and slowly braise, stirring occasionally, until the fennel is completely softened and lightly browned, about 30 minute

3. 3

   Transfer it to a food processor fitted with a steel blade and puree

4. 4

   Set aside

5. 5

   Melt the remaining butter in a heavy large saucepan over medium-low heat

6. 6

   Add the flour and stir with a wooden spoon until the flour is cooked but still light in color, 3-to-4 minutes

7. 7

   Slowly add the stock to the flour mixture, stirring constantly

8. 8

   Bring it to a boil, then reduce the heat to low and simmer gently for 30 minutes