Apple Almond Fennel Bisque Recipes

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ROASTED APPLES AND FENNEL



Roasted Apples and Fennel image

A quick fruit and vegetable pan roast rounded out with a touch of vinegar and spice is a simple, versatile accompaniment to most any main course.

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Melt 2 tablespoons butter in a large ovenproof skillet. Add 2 Gala apples and 1 fennel bulb (both cut into wedges) and 6 halved small shallots and cook until golden, 2 to 3 minutes. Stir in 1 teaspoon chopped thyme, 1/4 teaspoon allspice, 1 teaspoon kosher salt and a few grinds of pepper. Roast at 425˚ F, tossing once, until tender, 15 minutes. Add 1 more tablespoon butter and 2 tablespoons cider vinegar; toss until glazed, 1 minute. Top with fennel fronds.

FALL FRUIT GALETTE



Fall Fruit Galette image

Our favorite apples for baking are Pink Lady, Honeycrisp, and Granny Smith; they hold their shape well and don't turn mushy when cooked. This would also be excellent made with Comice or Bartlett pears.

Provided by Carla Lalli Music

Categories     Bon Appétit     Dessert     Fall     Tart     Pastry     Apple     Pear

Yield 8 servings

Number Of Ingredients 11

2 tsp. fennel seeds (optional)
1 tsp. kosher salt
1/3 cup sugar, plus more for sprinkling
2 lb. apples (such as Pink Lady, Honeycrisp, or Granny Smith), scrubbed, cored, thinly sliced
1 Tbsp. apple cider vinegar
1 tsp. vanilla extract
Extra-Flaky Pastry Dough
1 Tbsp. heavy cream
Softly whipped cream or vanilla ice cream (for serving; optional)
Special Equipment:
A spice mill or mortar and pestle

Steps:

  • Preheat oven to 400°F. Toast fennel seeds (if using) in a small dry skillet over medium-high heat until golden brown and fragrant, about 3 minutes. Let cool, then finely grind in spice mill or with mortar and pestle. Transfer to a medium bowl and add salt and 1/3 cup sugar. Toss with your hands to combine, then add apples and toss to coat. Add vinegar and vanilla; toss gently.
  • Arrange apple mixture in the center of chilled dough (still on parchment on baking sheet) and spread out evenly, overlapping slices if desired and leaving a 3" border. Fold edges of dough up and over fruit, pleating as needed and being careful that folded edge of dough doesn't tear (if it does, patch with dough scraps and pinch to seal). Pour cream into a small bowl and brush all over dough. Sprinkle sugar evenly over dough.
  • Place galette in oven and immediately reduce heat to 375°F. Bake, rotating halfway through, until crust is deep golden brown everywhere, apples are softened, and juices are bubbling, 45-50 minutes. Let galette cool 2 hours.
  • Serve galette with whipped cream or ice cream if desired.

FENNEL-APPLE SALAD WITH WALNUTS



Fennel-Apple Salad With Walnuts image

A bright and tangy salad cuts the heaviness of the typical Thanksgiving meal. This one, with fennel, celery, apples and toasted walnuts, is all crunch, which the carb-heavy meal can generally use more of. You can make the dressing a day ahead and store it in the fridge, but don't dress the salad until an hour before serving.

Provided by Melissa Clark

Categories     salads and dressings, side dish

Time 10m

Yield 10 servings

Number Of Ingredients 10

3 tablespoons lemon juice, plus more to taste
1/2 teaspoon fine sea salt, plus more to taste
Freshly ground black pepper
1/4 cup extra-virgin olive oil
3 large fennel bulbs, thinly sliced on a mandoline
2 Granny Smith apples, halved and cored, thinly sliced on a mandoline
3 celery stalks, thinly sliced on a mandoline
1/3 cup fennel fronds or roughly chopped parsley leaves
1/2 cup toasted walnuts
2 1/2 ounces Parmesan, shaved with a vegetable peeler (about 2/3 cup)

Steps:

  • In a small bowl, whisk together lemon juice, salt and pepper. Slowly drizzle in oil, continuously whisking, until dressing is emulsified. Taste and add more lemon juice and/or salt if needed.
  • In a large bowl, toss the dressing with fennel, apple and celery. Fold in fennel fronds or parsley and walnuts. Top with Parmesan just before serving.

Nutrition Facts : @context http, Calories 114, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 176 milligrams, Sugar 7 grams

ONION AND FENNEL BISQUE



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.

TOMATO FENNEL BISQUE



Tomato Fennel Bisque image

A very flavorful soup good as a first course for a special dinner. Guests will rave about it. Bonus, very low fat. If you chose to use vegetable broth this can be vegetarian.

Provided by annconnolly

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb plum tomato, quartered
1 (14 ounce) can reduced-fat chicken broth (vegetable if you prefer)
1 large fennel bulb, coarsely chopped (2 C)
1 large onion, chopped (1 C)
1 garlic clove, minced
1/2 teaspoon savory
1/8 teaspoon pepper

Steps:

  • Combine tomatoes, broth, fennel, onion, garlic, savory and pepper in a large saucepan.
  • Bring to a boil and reduce heat.
  • Simmer, covered 10-15 minutes until vegetables are tender.
  • Put 1/2 the mixture in a processor and blend until smooth.
  • Strain to remove tomato seeds and skins.
  • Return to saucepan repeat with remaining mixture.
  • Heat through.
  • Garnish with parsley or chives.

Nutrition Facts : Calories 57.9, Fat 0.4, SaturatedFat 0.1, Sodium 40.5, Carbohydrate 13.3, Fiber 4, Sugar 4.6, Protein 2.2

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