Fennel Bisque

Click to Enlarge	Fennel Bisque U.S./Europe
	Serves Effort: Sched: DoAhead:	4 soup ** 1 hr Most		A delightful fresh spring soup for a soup course, but too sweet to be a main course. You can prepare it ahead all the way up to the final heating and refrigerate for 2 days (or freeze longer).

8
1-1/2
12
2
4
1/2
tt
3

oz
#
oz
T
c
t

T

Onion white
Fennel Bulbs
Parsnips
Butter
Vegetable broth
Salt
Pepper
Whipping Cream

Prep

Cut ONION in half lengthwise and slice thin.
Cut tough stems from FENNEL and set aside any feathery greens. Slice bulb crosswise fairly thin.
PeelPARSNIPS and slice fairly thin.

Run

Heat BUTTER and fry Onion until translucent but not at all browned.
Add VEGETABLE BROTH, Fennel and Parsnips. Simmer slowly until soft, about 30 minutes.
Strain vegetables from broth keeping both broth and vegetables.
Keep aside enough feathery greens for garnish, toss the rest and all the vegetables in a food processor and run until puré is nice and smooth. Add some of the broth as required for efficient processing.
Pour broth and pureé back into the pot. Bring back to a boil and stir in PEPPER and Salt. Add more broth if needed for consistency. Turn off heat and stir in CREAM.
Serve garnished with feathery fennel greens and/or a fresh grind of black pepper.

NOTES:

U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch
gov_fennelbisq1 98