Best Garlic Fennel Bisque Recipes

GARLIC FENNEL BISQUE

Garlic Fennel Bisque image

I usually serve this in the spring as a wonderful side. The fennel in this bisque is so refreshing.-Janet Ondrich, Thamesville, Ontario

Provided by Taste of Home

Categories Lunch

Time 1h10m

Yield 14 servings.

Number Of Ingredients 8

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

Steps:

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., 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.

Nutrition Facts : Calories 108 calories, Fat 7g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 133mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein.

GARLIC-FENNEL BISQUE

Garlic-Fennel Bisque image

Yield Makes 8 servings

Number Of Ingredients 6

Ingredients

24 garlic cloves, peeled, halved
4 cups (or more) water
2 1/2 cups half and half
3 medium fennel bulbs, cut into 1/2-inch pieces
2 tablespoons finely chopped fennel fronds, plus additional for garnish
1/2 cup pine nuts, toasted

Steps:

Bring garlic, 4 cups water, and half and half to boil in medium saucepan. Reduce heat to low. Cover; simmer until garlic is very soft, about 30 minutes. Add fennel and 2 tablespoons chopped fronds; bring to boil. Reduce heat to low. Cover; simmer until fennel is very soft, about 30 minutes. Working in batches, puree soup in blender, adding more water by 1/2 cupfuls as needed for smooth texture. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm soup over low heat.) Ladle into bowls. Sprinkle with additional fennel fronds and pine nuts.

GARLIC FENNEL BISQUE

garlic fennel bisque image

this is one fine recipe my mom used to make

Provided by Wallace Hale @katcat

Categories Vegetable Soup

Number Of Ingredients 7

Ingredients

4 cup(s) water
21/2 cup(s) half and half
24 - garlic cloves, peeled and halved
3 medium fennel bulbs, cut into 1/2 inch pieces
2 tablespoon(s) chopped fennel fronds
1/2 teaspoon(s) salt and pepper or to taste
1/2 cup(s) pine nuts, toasted

Steps:

in a dutch oven, bring the water, cream and garlic to boil. reduce heat cover and simmer for 15 min or until garlic is soft. add fennel and fennel fronds, cover and simmer 15 minutes longer or until the fennel is soft. cool slightly. in a blender process soup in batches until blended. return all to pan. season with salt and pepper; heat through. sprinkle each serving with pine nuts. yummy