Garlic-Fennel Bisque
Serves: 4
Mckayla Luettgen
1 January 1970
Based on User reviews:
48
Spice
54
Sweetness
49
Sourness
44
mins
Prep time (avg)
5
Difficulty
Ingredients:
4 cups
Water (or more)1 cup
Pine Nut (toasted)Directions:
1
Bring garlic, 4 cups water, and half and half to boil in medium saucepan
2
Reduce heat to low
3
Cover; simmer until garlic is very soft, about 30 minutes
4
Add fennel and 2 tablespoons chopped fronds; bring to boil
5
Reduce heat to low
6
Cover; simmer until fennel is very soft, about 30 minutes
7
Working in batches, puree soup in blender, adding more water by 1/2 cupfuls as needed for smooth texture
8
Season with salt and pepper
9
(Can be made 1 day ahead
10
Cover and chill
11
Rewarm soup over low heat
12
) Ladle into bowls
13
Sprinkle with additional fennel fronds and pine nuts
14
Bring garlic, 4 cups water, and half and half to boil in medium saucepan
15
Reduce heat to low
16
Cover; simmer until garlic is very soft, about 30 minutes
17
Add fennel and 2 tablespoons chopped fronds; bring to boil
18
Reduce heat to low
19
Cover; simmer until fennel is very soft, about 30 minutes
20
Working in batches, puree soup in blender, adding more water by 1/2 cupfuls as needed for smooth texture
21
Season with salt and pepper
22
(Can be made 1 day ahead
23
Cover and chill
24
Rewarm soup over low heat
25
) Ladle into bowls
26
Sprinkle with additional fennel fronds and pine nuts