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.