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Onion and Fennel Bisque

4.4(39)

Teri Carpenter of Albuquerque, New Mexico, writes: "On a trip to British Columbia, we dined at Blue Heron Inn, on Porpoise Bay, in Sechelt. They served a fabulous onion and fennel bisque. Could you get the chef to share the recipe with _Gourmet_?" This bisque is so lush that demitasse cups make an ideal serving size. Active time: 30 min Start to finish: 1 hr

by Epicurious·published 2004-08-20

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Servings

Makes 12 servings

Total time

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Calories / serving

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Ingredients (14)

serves

2 leeks (white and pale green parts only), chopped (1 cup)leek
3 medium red onions, chopped (3 1/2 cups)red-onion
1/2 lb fennel bulb (sometimes called anise), stalks discarded and bulb cored and chopped (1 1/4 cups)fennel
1 large garlic clove, mincedgarlic
2 tablespoons unsalted butterbutter
1/4 cup dry white winewhite-wine
2 cups vegetable stock or low-sodium broth
1 1/4 cups waterwater
1 teaspoon saltsalt
1/4 teaspoon black pepperpepper
1/8 teaspoon freshly grated nutmegnutmeg
1 cup heavy creamheavy-cream
2 teaspoons Pernod
Garnish: chopped fresh chiveschive

Instructions (3 steps)

01Wash leeks well in a bowl of cold water, then lift out and drain well.
02Cook onions, leeks, fennel, and garlic in butter in a 5- to 6-quart heavy pot over moderate heat, covered, stirring occasionally, until softened, about 15 minutes. Add wine and boil, uncovered, until evaporated, about 1 minute. Add stock, water, salt, pepper, and nutmeg and simmer, uncovered, until vegetables are tender, about 10 minutes. Stir in cream and simmer, stirring occasionally, until slightly thickened and liquid is reduced to about 6 cups, about 15 minutes.

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Not rich — missing servings, total time, or calories.