Onion And Fennel Bisque Recipes

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ONION AND FENNEL BISQUE



Onion and Fennel Bisque image

from Gourmet Magazine, December 2003. Very rich - small servings are quite appropriate. The use of FF half and half reduces it to a mere 1 WW point per serving.

Provided by jenpalombi

Categories     Onions

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12

1 leek, chopped (1/2 cup)
1 large red onion, chopped (1 1/2 cups)
1/4 lb fennel bulb, stalks discarded and bulb cored and chopped (1/2 to 3/4 cup)
1 large garlic clove, minced
1 tablespoon unsalted butter
1/8 cup dry white wine
1 cup vegetable stock
1/2 cup water
1/2 teaspoon salt
1/8 teaspoon black pepper
1 dash freshly grated nutmeg
1/2 cup fat-free half-and-half

Steps:

  • Wash leeks well in a bowl of cold water, then lift out and drain well.
  • Cook onions, leeks, fennel, and garlic in butter in a 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 half and half and simmer, stirring occasionally, until slightly thickened and liquid is reduced to about 3 cups, about 15 minutes.
  • Purée soup in batches in a blender until smooth (use caution when blending hot liquids), then transfer to a soup tureen.

Nutrition Facts : Calories 59, Fat 2.3, SaturatedFat 1.4, Cholesterol 6.1, Sodium 238, Carbohydrate 8, Fiber 1.3, Sugar 2.7, Protein 1.3

ONION AND FENNEL BISQUE



Onion and Fennel Bisque image

Yield Makes 12 servings

Number Of Ingredients 14

2 leeks (white and pale green parts only), chopped (1 cup)
3 medium red onions, chopped (3 1/2 cups)
1/2 lb fennel bulb (sometimes called anise), stalks discarded and bulb cored and chopped (1 1/4 cups)
1 large garlic clove, minced
2 tablespoons unsalted butter
1/4 cup dry white wine
2 cups vegetable stock or low-sodium broth
1 1/4 cups water
1 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
1 cup heavy cream
2 teaspoons Pernod
Garnish: chopped fresh chives

Steps:

  • Wash leeks well in a bowl of cold water, then lift out and drain well.
  • Cook 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.
  • Purée soup in batches in a blender until smooth (use caution when blending hot liquids), then transfer to a soup tureen and stir in Pernod.

TOMATO FENNEL BISQUE



Tomato Fennel Bisque image

A very flavorful soup good as a first course for a special dinner. Guests will rave about it. Bonus, very low fat. If you chose to use vegetable broth this can be vegetarian.

Provided by annconnolly

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb plum tomato, quartered
1 (14 ounce) can reduced-fat chicken broth (vegetable if you prefer)
1 large fennel bulb, coarsely chopped (2 C)
1 large onion, chopped (1 C)
1 garlic clove, minced
1/2 teaspoon savory
1/8 teaspoon pepper

Steps:

  • Combine tomatoes, broth, fennel, onion, garlic, savory and pepper in a large saucepan.
  • Bring to a boil and reduce heat.
  • Simmer, covered 10-15 minutes until vegetables are tender.
  • Put 1/2 the mixture in a processor and blend until smooth.
  • Strain to remove tomato seeds and skins.
  • Return to saucepan repeat with remaining mixture.
  • Heat through.
  • Garnish with parsley or chives.

Nutrition Facts : Calories 57.9, Fat 0.4, SaturatedFat 0.1, Sodium 40.5, Carbohydrate 13.3, Fiber 4, Sugar 4.6, Protein 2.2

PRAWN & FENNEL BISQUE



Prawn & fennel bisque image

A luxurious seafood soup that is rich in flavour, perfect for formal entertaining and low in calories too

Provided by Sara Buenfeld

Categories     Soup, Starter

Time 1h25m

Number Of Ingredients 13

450g raw tiger prawn in their shells
4 tbsp olive oil
1 large onion , chopped
1 large fennel bulb , chopped, fronds reserved
2 carrots , chopped
150ml dry white wine
1 tbsp brandy
400g can chopped tomato
1l fish stock
2 generous pinches paprika
150ml pot double cream
8 tiger prawns , shelled, but tail tips left on (optional)
fennel fronds (optional)

Steps:

  • Shell the prawns, then fry the shells in the oil in a large pan for about 5 mins. Add the onion, fennel and carrots and cook for about 10 mins until the veg start to soften. Pour in the wine and brandy, bubble hard for about 1 min to drive off the alcohol, then add the tomatoes, stock and paprika. Cover and simmer for 30 mins. Meanwhile, chop the prawns.
  • Blitz the soup as finely as you can with a stick blender or food processor, then press through a sieve into a bowl. Spend a bit of time really working the mixture through the sieve as this will give the soup its velvety texture.
  • Tip back into a clean pan, add the prawns and cook for 10 mins, then blitz again until smooth. You can make and chill this a day ahead or freeze it for 1 month. Thaw ovenight in the fridge. To serve, gently reheat in a pan with the cream. If garnishing, cook the 8 prawns in a little butter. Spoon into small bowls and top with the prawns and snipped fennel fronds.

Nutrition Facts : Calories 120 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 1.17 milligram of sodium

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Top Asked Questions

How do you cook with fennel and onions?
Cut the fennel lengthwise through the core into 1/4-inch-thick slices. In a large skillet, heat the olive oil. Add the onions and cook over moderately high heat, stirring occasionally, until golden and softened, about 10 minutes.
How do you cook with pecorino and fennel?
Spread one-third of the onions in the baking dish and arrange half of the fennel slices on top. Season with salt and pepper and sprinkle with 1/2 cup of the Pecorino. Top with half of the onions, the remaining fennel and then the remaining onions.
How do you cook fennel bulbs?
1 large fennel bulb slice fennel into ¼ inch slices. Heat olive oil and butter in a large skillet uncovered over medium-high heat. Add the sliced fennel and onions and stir to coat. Stir occasionally, after 10 minutes sprinkle the vegetables with about a teaspoon salt. Lower the temperature to medium.
How do you make mussel bisque with mussels?
Add 1 cup of cream and the fennel fronds and stir in. Add up to 1 more cup of cream, if desired. Salt, to taste. Ladle bisque into individual bowls and add a handful of the remaining whole mussel meats to each bowl.

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