Categories: Vegetables 
      Yield: 10 servings 
  
     10 tb Unsalted butter 
      6 lg Heads fennel 
           - trimmed and thinly sliced 
      6 tb Unbleached all-purpose flour 
      8 c  Chicken stock 
           - preferably homemade 
      4    Egg yolks 
    3/4 c  Whipping cream 
           Salt 
           Pepper 
           Chopped fresh chives 
           - for garnish 
  
  MELT 4 TABLESPOONS OF BUTTER in a large, heavy skillet over medium heat. 
  Add the fennel, cover and slowly braise, stirring occasionally, until the 
  fennel is completely softened and lightly browned, about 30 minutes. 
  Transfer it to a food processor fitted with a steel blade and puree. Set 
  aside. Melt the remaining butter in a heavy large saucepan over medium-low 
  heat. Add the flour and stir with a wooden spoon until the flour is cooked 
  but still light in color, 3-to-4 minutes. Slowly add the stock to the flour 
  mixture, stirring constantly. Bring it to a boil, then reduce the heat to 
  low and simmer gently for 30 minutes. Stir in the fennel, then pass the 
  soup through a fine strainer, if desired. (The soup may be prepared ahead 
  of time, to this point.) Just before serving, bring the soup to a simmer. 
  Combine the egg yolks and cream in a small bowl, and beat well. Gradually 
  add about 2 cups of soup to the yolk mixture. Slowly blend the yolk mixture 
  back into the remaining soup. Be careful not to let the soup boil or the 
  eggs will curdle. Season to taste with salt and pepper. Ladle into warm 
  bowls and garnish with chives.