Fennel Apple Bisque

Photo: Annabelle Breakey; Styling: Randy Mon

A smooth, silky, understated soup that is oddly compelling--the Greta Garbo of soups. Time: 45 minutes.

Yield: Serves 4
Total:
Recipe from Sunset

More From Sunset

Recipe Time

Total: 45 Minutes

Nutritional Information

Amount per serving
  • Calories: 207
  • Calories from fat: 41%
  • Protein: 5.4g
  • Fat: 9.3g
  • Saturated fat: 5.2g
  • Carbohydrate: 30g
  • Fiber: 6.8g
  • Sodium: 1788mg
  • Cholesterol: 27mg

Ingredients

  • 1 large fennel bulb (1 1/2 lbs. with stalks)
  • 2 tablespoons butter
  • 1 large onion (8 oz.), chopped
  • 4 cups chicken or vegetable broth
  • 2 large (1 lb.) Fuji apples, peeled, cored, and chopped
  • 1 cup fresh watercress leaves
  • 1 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper
  • About 4 tbsp. crumbled blue cheese

Preparation

  1. 1. Trim root end and stalks from fennel bulb; reserve some feathery fronds for garnish. Chop bulb to make about 4 cups.
  2. 2. In a large saucepan over medium-high heat, melt butter, add onion, and cook until limp, about 5 minutes. Add broth, fennel, and apple. Cover and bring to a boil; reduce heat and simmer until fennel is soft when pierced, 15 to 20 minutes. Stir in watercress and cook until wilted.
  3. 3. Purée soup in a blender in batches, holding lid down with a towel. Pour back into pan, thin with more broth if you like, and reheat. Season with salt and freshly ground black pepper.
  4. 4. Serve topped with fennel fronds and crumbled blue cheese.
  5. Note: Nutritional analysis is per serving.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Fennel Apple Bisque Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy