Garlic Fennel Bisque Recipe
Garlic Fennel Bisque Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I usually serve this in the spring as a wonderful side. The fennel in this bisque is so refreshing.—Janet Ondrich, Thamesville, Ontario
MAKES:
14 servings
TOTAL TIME:
Prep: 30 min. Cook: 40 min.
MAKES:
14 servings
TOTAL TIME:
Prep: 30 min. Cook: 40 min.

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

Nutritional Facts

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

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

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