Garlic Fennel Bisque Recipe

Garlic Fennel Bisque Recipe photo by Taste of Home

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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

This recipe is:

Diabetic Friendly

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Garlic Fennel Bisque Recipe

Prep: 30 min. Cook: 40 min.

Yield: 14 Servings

30 40 70

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

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. Yield: 14 servings.

Nutritional Facts 1/2 cup equals 108 calories, 7 g fat (3 g saturated fat), 21 mg cholesterol, 133 mg sodium, 8 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.

Originally published as Garlic Fennel Bisque in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p163

Pine Nuts

Also know as pignolia or pinon, the pine nut is the small seed from one of several pine tree varieties. They are small elongated ivory-colored nuts measuring about 3/8 inch long and having a soft texture and a buttery flavor. Frequently used in Italian dishes and sauces such as pesto, pine nuts are often toasted to enhance their flavor.