Garlic Fennel Bisque Recipe

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Garlic Fennel Bisque Recipe photo by Taste of Home

Garlic Fennel Bisque Recipe

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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

Recommended: 77 Foods to Eat When You Have a Cold

MAKES:

14 servings

TOTAL TIME:

Prep: 30 min. Cook: 40 min.

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VERIFIED BY Taste of Home Test Kitchen

Diabetic Exchange

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

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

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