Creamy Fennel And Potato Soup With Cheesy Croutons

• 1/2 None baguette, sliced
• 1.5 oz Gruyere cheese, grated
• None None Creamy Fennel and Potato Soup
• 2 1/2 tbsp butter
• 1 tbsp olive oil
• 1 None leek, washed, thinly sliced
• 2 cloves garlic, minced
• 2 None large fennel bulbs, trimmed, sliced
• 3 None medium potatoes, peeled, chopped
• 8 cups chicken stock
• 1 None bouquet garni
• 1/2 cup heavy cream
• 3 None egg yolks
• None None fresh parsley leaves, chopped, to serve

1. To make the croutons, preheat broiler. Place bread on a baking tray lined with foil. Sprinkle with cheese. Broil for 1-2 mins, until melted.
2. Meanwhile, in a large saucepan, heat butter and oil together over high heat. Saute leek and garlic for 3-4 mins, until softened. Add fennel, potatoes, stock and bouquet garni. Bring to a boil. Reduce heat to low and simmer for 15-20 mins, until vegetables are soft. Puree. Season.
3. Whisk together heavy cream and egg yolks. Whisk in one ladleful of hot soup then gradually whisk into main soup. Stir over low heat for 2-3 mins, until slightly thickened.
4. Serve soup topped with croutons. Sprinkle with parsley.

baguette, gruyuere cheese, fennel, butter, olive oil, garlic, fennel bulbs, potatoes, chicken stock, bouquet garni, heavy cream, egg yolks, parsley

Taken from recipes-plus.com/api/v2.0/recipes/27446 (may not work)