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1
MELT 4 TABLESPOONS OF BUTTER in a large, heavy skillet over medium heat.
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2
Add the fennel, cover and slowly braise, stirring occasionally, until the fennel is completely softened and lightly browned, about 30 minutes.
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3
Transfer it to a food processor fitted with a steel blade and puree.
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4
Set aside.
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5
Melt the remaining butter in a heavy large saucepan over medium-low heat.
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6
Add the flour and stir with a wooden spoon until the flour is cooked but still light in color, 3-to-4 minutes.
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7
Slowly add the stock to the flour mixture, stirring constantly.
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8
Bring it to a boil, then reduce the heat to low and simmer gently for 30 minutes.
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9
Stir in the fennel, then pass the soup through a fine strainer, if desired.
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10
(The soup may be prepared ahead of time, to this point.
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11
) Just before serving, bring the soup to a simmer.
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12
Combine the egg yolks and cream in a small bowl, and beat well.
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13
Gradually add about 2 cups of soup to the yolk mixture.
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14
Slowly blend the yolk mixture back into the remaining soup.
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15
Be careful not to let the soup boil or the eggs will curdle.
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16
Season to taste with salt and pepper.
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17
Ladle into warm bowls and garnish with chives.
