Name: Velouté de Fenouil (Creamy Fennel Soup)
Yield: Serves 6
Cuisine: Australian
Ingredients: salt and freshly ground white pepper; a bouquet garni of 1 bay leaf and 6 parsley stalks, tied in a piece of muslin; 3 egg yolks and 90 ml crème fraîche beaten together; freshly grated nutmeg; 2 heads fennel - about 750 g - trimmed 60 g unsalted butter; 1 leek, white part only; 1.2 litres mild chicken stock; 60-90 g blue cheese [depending on strength of flavour], crumbled

Preparation info

Serves
6

Difficulty
Easy

Appears in

French

By Damien Pignolet

Published 2005

About

In 1978, domiciled in Melbourne, I was offered the opportunity of my dreams: to be the executive chef of a great restaurant. Sydney’s Pavilion on the Park was a real scene for lovers of excellent cooking, catering as it did for the advertising, legal and journalistic crowds.

The six-course evening menu was table d’hôte [little or no choice] and included this delicious soup when fennel was in season.