Cold weather is the perfect time for a warming bowl of Winter White Fennel Bisque. Soothing, flavorful and healthful, it’s delish!
Winter White Fennel Bisque
Author: Abby Mandel
Recipe type: Soups and Stews
Cuisine: Canadian
Serves: 6
Ingredients
- 1 Tablespoon butter
- 1 onion; thinly sliced
- 2 large fennel bulbs; stems trimmed
- 1/3 Cup feathery fennel greens; for garnish
- 3 small parsnips; peeled
- 2 cans vegetable broth (14 1/2 ounce each)
- 1/2 teaspoon coarse salt
- freshly-ground black pepper, to taste
- 2 Tablespoons whipping cream
Instructions
- Heat butter in 3-quart pan over medium-high heat. When hot, add onion and cook, stirring until soft, about 6 minutes. Add fennel and parsnips to pan along with 1 1/4 cans broth, salt and dash pepper. Bring to boil, then reduce heat and simmer, covered, until all vegetables are very soft, about 25 minutes. Let cool to room temperature.
- Strain vegetables from liquid, reserving both. Puree vegetables in blender with 1/4 Cup reserved greens. Add some liquid and puree until mixture is very smooth, about 1 to 2 minutes. Return to pot. Stir in cream. (Can be made ahead up to this point and refrigerated 2 days or frozen up to 1 month.
- To serve, gently reheat until hot; do not boil. Add more broth or water if soup is too thick.) Taste; adjust seasoning.
- Serve hot garnished with reserved greens.
Notes
This recipe yields 6 appetizer servings:
Recipe by Abby Mandel, cookbook author, syndicated food columnist, and a James Beard Foundation award winner
Recipe by Abby Mandel, cookbook author, syndicated food columnist, and a James Beard Foundation award winner
Nutrition Information
Serving size: each serving Calories: 103 Fat: 5 g Carbohydrates: 15 g Sodium: 905 mg Fiber: 2.46 g Protein: 1 g Cholesterol: 12 mg