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.
How to Make It
Step 1
1
Trim root end and stalks from fennel bulb; reserve some feathery fronds for garnish. Chop bulb to make about 4 cups.
Step 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.
Step 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.
Step 4
4
Serve topped with fennel fronds and crumbled blue cheese.
Step 5
5
Note: Nutritional analysis is per serving.
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
Directions
Step 1
1
Trim root end and stalks from fennel bulb; reserve some feathery fronds for garnish. Chop bulb to make about 4 cups.
Step 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.
Step 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.
Step 4
4
Serve topped with fennel fronds and crumbled blue cheese.
Step 5
5
Note: Nutritional analysis is per serving.
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