Fennel Bisque
Source of Recipe
Contra Costa Times 02/17/02
Recipe Introduction
Serves 2-4
List of Ingredients
1 red onion, peeled and diced
2 tablespoons olive oil
1/2 pound fennel bulb
1 or 2 cloves of garlic peeled and chopped finely
1 cup white wine, chardonnay or sauvignon blanc
1 cup vegetable broth, homemade or canned
Juice of 1/4 lemon
1 teaspoon salt
a pinch of ground black pepper
1/4 sweet red bell pepper, seeds and rib removed, diced fine
1/2 baguette French bread
Recipe
1. In a small soup pot, gently sauté the onion in olive oil, taking care not to brown. Meanwhile, trim off the excess green of the fennel, and cut in half. Slice some thin pieces off for garnish and reserve in ice water. Dice the rest. When the onion is translucent, add the garlic and cook for a minute. Stir in the fennel and stir.
2. Add the white wine and vegetable broth. Simmer for 10 minutes or until the fennel is completely soft. Puree with a blender (an immersion blender works best), taking care not to splatter yourself with hot soup.
3. Return to the pot and season with lemon juice, salt and pepper. Ladle into bowls and garnish with the reserved fennel and diced sweet red pepper. Serve with sliced French bread.
Per serving: 278 calories, 3 g protein, 16 g carbohydrates, 15 g fat, 1 mg cholesterol, 422 mg sodium, 2.5 g fiber. Calories from fat: 64 percent.
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