Fine English Cookery/Michael Smith 1998

Fennel and Courgette Soup
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
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INGREDIENTS:
500g/1 lb courgettes 60g/2oz butter 1 small onion
1/2 litre/1 pint mild chicken stock 1 crushed clove garlic 125 ml/1/4 pint single cream
1 egg yolk 1 level tsp castor sugar a screw of freshly ground white pepper
salt 1/2 tsp fennel seeds or the green tops of 1 large fennel 1/4 tsp potato flour
chopped fennel herb or diced courgettes to garnish



1 Melt the butter but do not let it brown. Roughly chop the onions and sweat in the butter until soft but not coloured. Half-peel the courgettes, cut into 1-inch cubes and add to the pan.
2 Add the garlic to the pan, stir well and add the cold stock. Bring to the boil and add the fennel seeds, tied in a pieces of muslin, and simmer until the courgettes are just tender. Season lightly. Remove the fennel seeds half-way through the cooking time (after approzimately 10 minutes).
3 Pass the soup through a blender or Mouli, return to the pan and add the sugar.
4 Slake the potato flour with the egg-yolk and cream. Bring the soup back to the boil, remove the pan from the heat, add the egg and cream liaison, stirring briskly all the time. Do not boil again.
5 Serve with a garnish of finely chopped fennel herb if it is available, or 1/4-inch courgette dice tossed for a few minutes in hot butter until they are tender.

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