Bon Appetit/November 2004

Garlic-Fennel Bisque
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
24 garlic cloves, peeled, halved 4 cups (or more) water 2-1/2 cups half and half
3 medium fennel bulbs, cut into 1/2-inch pieces 2 tablespoons finely chopped fennel fronds, plus additional for garnish 1/2 cup pine nuts, toasted



1 Bring garlic, 4 cups water, and half and half to boil in mekdium saucepan. Reduce heat to low. Cover; simmer until garlic is very soft, about 30 minutes. Add fennel and 2 tablespoons chopped fronds; bring to boil. Reduce heat to low. Cover; simmer until fennel is very soft, about 30 minutes. Working in batches, puree soup in blender, adding more water by 1/2 cupfuls as needed for smooth texture. Season with salt and pepper. Ladle into bowls. Sprinkle with additional fennel fronds and pine nuts.

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