21 and fennel bisque Recipes

fennel bulb (1 1/2 lbs. with stalks ), butter, onion (8 oz.), chopped, chicken or vegetable broth, fuji apples, peeled, cored, and chopped, fresh watercress leaves, salt, freshly ground black pepper, crumbled blue cheese

plum tomato, quartered, reduced-fat chicken broth (vegetable if you prefer), fennel bulb, coarsely chopped (2 cup), onion, chopped (1 cup), garlic clove, minced, savory, pepper

water, divided, clam juice, dry white wine, divided, whole maine lobsters, chopped carrot, divided, chopped celery, divided, chopped onion, divided, chopped fennel bulb, divided, fat-free , less-sodium chicken broth, dried tarragon, dried thyme, fresh parsley sprigs, bay leaves, butter, garlic cloves, minced, all-purpose flour, chopped peeled baking potato, diced tomatoes, drained, fat-free milk, whipping cream, brandy, chive sprigs (optional)

lobsters, steamed, butter, divided, dry sherry, shallot, sliced, fennel bulb, sliced, celery stalk, sliced, garlic cloves, pressed, black peppercorns, bay leaves, fish stock, water, tomato paste, cornstarch, heavy cream, garnish: fresh thyme sprigs

yellow onion, chopped, leek, chopped, fennel bulb, chopped, unsalted butter, tomatoes, chopped, tomato paste, oloroso sherry wine, prawns (head-on ,about 25-30, plus a few extra for garnish) (optional) or 1 lb shrimp (head-on,about 25-30, plus a few extra for garnish) (optional), basmati rice, uncooked, heavy cream, half-and-half, parsley , plus more for garnish (optional), thyme , plus more for garnish (optional), bay leaf, fresh lemon juice, cayenne pepper, salt

water, dry white wine, two 1 1/4-lb live lobsters, shrimp (about 18), shelled , reserving shells, and deveined if desired, onions, fennel bulb, chopped (about 2 cups), reserving fronds for garnish if desired, carrots, chopped, celery rib, chopped, bay leaves, dried thyme, crumbled, fresh parsley sprigs, black peppercorns, zest of 1 navel orange, removed in strips with a vegetable peeler, garlic cloves, minced, olive oil, saffron threads, a 28- to 32-oz c n whole tom toes, dr ined nd chopped, heavy cream, pernod , or to taste, fresh lemon juice , or to taste

whole artichokes, fennel, trimmed and diced, onion, chopped, heavy cream, water to cover, salt and pepper to taste, garlic, minced, margarine, mussels - cleaned and debearded, dry white wine, lemon, juiced, chopped fresh parsley

water, live lobsters , split lengthwise, pure olive oil, fennel bulb (halved, cored and coarsely chopped ), celery ribs, coarsely chopped, carrots, coarsely chopped, onion, coarsely chopped, leek , halved lengthwise and coarsely chopped, unpeeled head of garlic , halved crosswise, all-purpose flour, tomato paste, dry white wine, armagnac or 3 tbsp cognac, plus more for serving, fresh thyme, bay leaf, saffron thread, heavy cream, salt & freshly ground black pepper, chopped fresh parsley

pumpkin, skin removed , and cut into medium-sized pieces, yellow onion - chopped, garlic - mashed with the blade of a knife (do not chop), fresh thyme - finely chopped (or use the dry packaged 1 found in stores), extra virgin olive oil, salt and freshly ground black pepper - to taste, vegetable stock or water, dry white wine (optional, but it s the secret holiday ingredient !), cardamom powder, fennel powder (optional to your taste ), heavy cream

unsalted butter, shallot, minced, summer yellow squash, cubed, homemade vegetable stock (recipe below ), splash of cream, mild curry powder , sea salt and white pepper, to taste, squirt of fresh lemon juice, leek, sliced and rinsed clean, sweet onion, peeled and chopped, carrots , scrubbed and chopped, stalks celery, rinsed and chopped, crimini mushrooms, rinsed and quartered, roma tomatoes, rinsed and quartered, head fennel (about 1 lb.), rinsed, and chopped, handful fresh parsley, handful fresh thyme, handful fresh oregano, black peppercorns, sea salt, ear fresh corn , kernels cut off, unsalted butter, fresh thyme leaves, sea salt & white pepper, to taste, white truffle flavored extra virgin olive oil , to drizzle

garlic cloves, peeled, halved, more) water, half and half, fennel bulbs, cut into 1/2-inch pieces, chopped fennel fronds, plus additional for garnish, pine nuts, toasted

leeks (white and pale green parts only), chopped (1 cup), red onions, chopped (3 1/2 cups), fennel bulb (sometimes called anise), stalks discarded and bulb cored and chopped (1 1/4 cups), garlic clove, minced, unsalted butter, dry white wine, vegetable stock or low-sodium broth, water, salt, black pepper, freshly grated nutmeg, heavy cream, pernod, garnish: chopped fresh chives

leek, chopped (1/2 cup), red onion, chopped (1 1/2 cups), fennel bulb, stalks discarded and bulb cored and chopped (1/2 to 3/4 cup), garlic clove, minced, unsalted butter, dry white wine, vegetable stock, water, salt, black pepper, freshly grated nutmeg, fat-free half-and-half

vegetable oil, fennel bulb, cored and chopped, leek, white part only, cleaned and chopped, celery ribs, cleaned and chopped, green apples, peeled, cored and chopped, white wine (i like gewurztraminer), heavy cream

vegetable oil, fennel bulb, cored and chopped, leek, white part only, cleaned and chopped, celery ribs, cleaned and chopped, green apples, peeled, cored and chopped, white wine (i like gewurztraminer), heavy cream

bay scallop, chopped, fennel, thin sliced, shallots, fine diced, garlic, potato, peeled and diced, celery rib, diced, heavy cream, chicken broth (use a bit more chicken stock if you prefer the bisque a bit thinner), clam juice, sherry wine, fresh thyme, bay leaf, salt, ground black pepper, olive oil (to saute the shallots and fennel), sea scallops (i like to use 2-3 per skewer , depending the serving size, you can always add a few more if you like), dried breadcrumbs, salt, pepper, egg, butter, fresh chives, paprika

black peppercorns, bay leaf, lobsters, carrots, cut into 2 inch chunks, celery ribs, cut into 2 inch chunks, fennel bulb, cut into quarters, onion, cut into large chunks, ears corn , kernels removed,cobs reserved, tomato paste, pastis or 1/2 cup pernod or 1/2 cup anise-flavored liqueur, heavy cream, salt & freshly ground black pepper

butter, to cook, shallots minced, minced ginger, sake, dashi or chicken stock, cream, uni, chopped chives, crab salad , recipe follows, dungeness crab, lemon, juiced, honey, chopped chives, splashes hot pepper sauce, brunoised celery or fennel, salt and freshly ground black pepper, to taste