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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 14 |
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I usually serve this in the spring as a wonderful side. The fennel in this bisque is so refreshing.Janet Ondrich, Thamesville, Ontario Ingredients:
4 cups water |
2-1/2 cups half-and-half cream |
24 garlic cloves, peeled and halved |
3 medium fennel bulbs, cut into 1/2-inch pieces |
2 tablespoons chopped fennel fronds |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1/2 cup pine nuts, toasted |
Directions:
1. In a Dutch oven, bring the water, cream and garlic to a boil. Reduce heat; cover and simmer for 15 minutes or until garlic is very soft. Add fennel and fennel fronds; cover and simmer 15 minutes longer or until fennel is very soft.
2. Cool slightly. In a blender, process soup in batches until blended. Return all to the pan. Season with salt and pepper; heat through. Sprinkle each serving with pine nuts. Yield: 14 servings.
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