Onion And Fennel Bisque Recipes

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ONION AND FENNEL BISQUE



Onion and Fennel Bisque image

from Gourmet Magazine, December 2003. Very rich - small servings are quite appropriate. The use of FF half and half reduces it to a mere 1 WW point per serving.

Provided by jenpalombi

Categories     Onions

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12

1 leek, chopped (1/2 cup)
1 large red onion, chopped (1 1/2 cups)
1/4 lb fennel bulb, stalks discarded and bulb cored and chopped (1/2 to 3/4 cup)
1 large garlic clove, minced
1 tablespoon unsalted butter
1/8 cup dry white wine
1 cup vegetable stock
1/2 cup water
1/2 teaspoon salt
1/8 teaspoon black pepper
1 dash freshly grated nutmeg
1/2 cup fat-free half-and-half

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 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 half and half and simmer, stirring occasionally, until slightly thickened and liquid is reduced to about 3 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.

Nutrition Facts : Calories 59, Fat 2.3, SaturatedFat 1.4, Cholesterol 6.1, Sodium 238, Carbohydrate 8, Fiber 1.3, Sugar 2.7, Protein 1.3

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

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.

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