Mediterranian Love Soup

Fennel is considered a potent aphrodisiac in Italy and Greece.

Ingredients

• 1 oz. butter
• 1 large onion, chopped
• 2 cups milk
• 2 egg yolks
• Salt and pepper
• 4 bulbs Florence fennel, sliced
• 4 cups vegetable stock
• 1 bay leaf
• 1/2 cup light cream

Directions
Melt butter in a large saucepan. Saute fennel and onion until soft, but do not brown. Add stock, milk, bay leaf, salt and paper. Bring to a boil, cover and simmer for 30 minutes.

Remove bay leaf and strain soup trough a sieve. Mix the eggs and cream together in a bowl. Whisk in half a cup of the strained soup. Add to soup in pot, being careful not to boil to prevent curdling. Garnish with fennel springs.