Why a Fennel Milk at the beginning of spring? Because in March, everything starts again. March is fortunately the end of winter and the arrival on the stalls of Fennel. Fennel will allow you a tasty soup thanks to its English sauce made with white wine. Eventually, Fennel is particularly known for its benefits on digestion.
First, here is the list of the different ingredients that you will need to prepare this Fennel Milk, English Sauce with White Wine that serves 4 to 6
- 700 ml or 1 1/4 pints whole milk or oat milk if you are intolerant
- 300 g or 11 oz Fennel
- 3 star anise
- 250 ml or 1 1/4 cup white wine
- 1 tbsp cider vinegar
- 25 g or 2 Tbsp each of the following vegetables: carrot, onion, celery stalk and leek
- 3 free range egg yolks
- 1 tsp olive oil
Now, here are the different steps you will need to follow to make this Fennel Milk with 45 minutes of preparation, 20 minutes of cooking and 24 hours of rest
In a saucepan, pour the milk, add 200 g of diced fennel, the star anise and a pinch of salt. Boil and let infuse off the heat for 24 hours. Pass the milk through a strainer.
For the English sauce: Bring the white wine, 200 ml of water and the cider vinegar to the boil in a saucepan. Peel the vegetables. Dice the onion, carrot, celery stalk and slice the leek. Add the vegetables to the saucepan. Cook for 15 minutes. Season.
Remove from the heat and leave to infuse for 10 minutes. Pass the nage through a strainer. Beat the egg yolks with a drop of cider vinegar, whisking vigorously. Then add the beaten yolks to the lukewarm nage and cook, stirring with a spatula until it coats your spoon.
Thinly slice the remaining fennel and serve in a bowl or a soup plate with a ladle of Fennel milk, the English sauce and the fennel julienne. Season with the tsp of olive oil, serve and bon appétit !
It takes a little bit of time with the preparation and organization but what a treat.
