Serving
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Fennel Bisque
Euro - American

Serves
Effort:
Sched:
DoAhead:  
4 soup  
**
1 hr  
Most
A truly delightful fresh spring soup for a soup course, but too sweet to be a main course. You can prepare it ahead all the way up to the final heating, then refrigerate for 2 days (or freeze longer).




8
1-1/2
12
2
4
1/2
tt
3
oz
#
oz
T
c
t

T
Onion white
Fennel Bulbs
Parsnips
Butter
Vegetable broth
Salt
Pepper
Whipping Cream
Prep
  1. Cut ONION in half lengthwise and slice thin.
  2. Cut tough stems from FENNEL and set aside any feathery greens. Slice bulb in half lengthwise, then crosswise fairly thin.
  3. Peel PARSNIPS and slice fairly thin.
Run
  1. Heat Butter and fry Onion until translucent but not at all browned.
  2. Add Vegetable Broth, Fennel and Parsnips. Simmer slowly until soft, about 30 minutes.
  3. Strain vegetables from broth keeping both broth and vegetables.
  4. Keep aside enough feathery greens for garnish, toss the rest and all the vegetables in a food processor and run until purée is nice and smooth. Add some of the broth as required for efficient processing.
  5. Pour broth and pureée back into the pot. Bring back to a boil and stir in Salt and Pepper. Add more broth if needed for consistency. Turn off heat and stir in Cream.
  6. Serve garnished with feathery fennel greens and/or a fresh grind of black pepper.
NOTES:
  1. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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