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Garlic Fennel Bisque

 Garlic Fennel Bisque
I usually serve this in the spring as a wonderful side. The fennel in this bisque is so refreshing.—Janet Ondrich, Thamesville, Ontario
14 ServingsPrep: 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.
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.