Best Onion And Fennel Bisque Recipes

Onion and Fennel Bisque image

Yield Makes 12 servings

Number Of Ingredients 14

2 leeks (white and pale green parts only), chopped (1 cup)
3 medium red onions, chopped (3 1/2 cups)
1/2 lb fennel bulb (sometimes called anise), stalks discarded and bulb cored and chopped (1 1/4 cups)
1 large garlic clove, minced
2 tablespoons unsalted butter
1/4 cup dry white wine
2 cups vegetable stock or low-sodium broth
1 1/4 cups water
1 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
1 cup heavy cream
2 teaspoons Pernod
Garnish: chopped fresh chives

Steps:

Wash leeks well in a bowl of cold water, then lift out and drain well.
Cook onions, leeks, fennel, and garlic in butter in a 5- to 6-quart heavy pot over moderate heat, covered, stirring occasionally, until softened, about 15 minutes. Add wine and boil, uncovered, until evaporated, about 1 minute. Add stock, water, salt, pepper, and nutmeg and simmer, uncovered, until vegetables are tender, about 10 minutes. Stir in cream and simmer, stirring occasionally, until slightly thickened and liquid is reduced to about 6 cups, about 15 minutes.
Purée soup in batches in a blender until smooth (use caution when blending hot liquids), then transfer to a soup tureen and stir in Pernod.

Onion and Fennel Bisque image

Provided by jenpalombi

Categories Onions

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12

1 leek, chopped (1/2 cup)
1 large red onion, chopped (1 1/2 cups)
1/4 lb fennel bulb, stalks discarded and bulb cored and chopped (1/2 to 3/4 cup)
1 large garlic clove, minced
1 tablespoon unsalted butter
1/8 cup dry white wine
1 cup vegetable stock
1/2 cup water
1/2 teaspoon salt
1/8 teaspoon black pepper
1 dash freshly grated nutmeg
1/2 cup fat-free half-and-half

Steps:

Wash leeks well in a bowl of cold water, then lift out and drain well.
Cook onions, leeks, fennel, and garlic in butter in a heavy pot over moderate heat, covered, stirring occasionally, until softened, about 15 minutes.
Add wine and boil, uncovered, until evaporated, about 1 minute. Add stock, water, salt, pepper, and nutmeg and simmer, uncovered, until vegetables are tender, about 10 minutes.
Stir in half and half and simmer, stirring occasionally, until slightly thickened and liquid is reduced to about 3 cups, about 15 minutes.
Purée soup in batches in a blender until smooth (use caution when blending hot liquids), then transfer to a soup tureen.

Nutrition Facts : Calories 59, Fat 2.3, SaturatedFat 1.4, Cholesterol 6.1, Sodium 238, Carbohydrate 8, Fiber 1.3, Sugar 2.7, Protein 1.3