Cream Of Fennel Soup

• 2 heads fennel (with leaves)
• juice of 1/2 fresh lemon
• 1 1/2 oz. butter (40 g)
• 1 1/2 oz. flour (40 g)
• 1 pt. chicken stock (600 ml)
• 1 pt. milk (300 ml)
• 1/2 tsp. mace
• salt and pepper
• a little chopped parsley
• sprigs of fennel for garnish

1. Trim and wash the fennel.
2. Cut in into quarters and cook it in boiling salted water with lemon juice until tender (30 minutes). Drain and roughly slice fennel.
3. Melt butter in a large saucepan and saute the fennel in it for a few minutes.
4. Stir in the flour, then add half the stock, milk, mace, seasoning and parsley.
5. Puree the soup.
6. Pour the soup back into the saucepan, add the remaining stock and milk and bring to a boil.
7. Simmer gently, stirring occasionally, for 10 to 15 minutes.
8. Serve hot garnished with chopped parsley and fennel sprig.
9. Serves 4.

fennel, fresh lemon, butter, flour, chicken, milk, mace, salt, parsley, fennel

Taken from www.cookbooks.com/Recipe-Details.aspx?id=517389 (may not work)