Creamy Fennel And Potato Soup With Cheesy Croutons

• 1/2 baguette sliced
• 1 1/2 ounces gruyere cheese grated
• fennel
• potato soup
• 2 1/2 tablespoons butter
• 1 tablespoon olive oil
• 1 leek washed, thinly sliced
• 2 cloves garlic minced
• 2 fennel bulbs large, trimmed, sliced
• 3 medium potatoes peeled, chopped
• 8 cups chicken stock
• 1 bouquet garni
• 1/2 cup heavy cream
• 3 egg yolks
• 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.

gruyuere cheese, fennel, potato soup, butter, olive oil, leek washed, garlic, potatoes, chicken stock, bouquet garni, heavy cream, egg yolks, parsley

Taken from www.yummly.com/recipe/Creamy-Fennel-and-Potato-Soup-with-Cheesy-Croutons-1402297 (may not work)