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Total Time
55mins
Prep 15 mins
Cook 40 mins

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.

Ingredients Nutrition

Directions

  1. Wash leeks well in a bowl of cold water, then lift out and drain well.
  2. Cook onions, leeks, fennel, and garlic in butter in a heavy pot over moderate heat, covered, stirring occasionally, until softened, about 15 minutes.
  3. 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.
  4. Stir in half and half and simmer, stirring occasionally, until slightly thickened and liquid is reduced to about 3 cups, about 15 minutes.
  5. Purée soup in batches in a blender until smooth (use caution when blending hot liquids), then transfer to a soup tureen.
Most Helpful

5 5

I had much more fennel than the recipe asked for, about 1lb, and wanted to use it all. As a result, the bisque was a bit thick and I added more stock (chicken stock), and I also needed a bit more salt. I also did not have fat-free half-and-half, so I went by recommendation on resipezaar and made the mixture by using milk and melted butter. So my bisque was probably richer than yours, but you can't spoil a soup by adding butter, so the end result was very good! Thank you!

5 5

I'm so happy I found this recipe! I just made it for my lunch and it is fantastic! It takes just minutes to throw together and smells great while it's simmering. My only regret is that I didn't double or triple the recipe, because I would like to have a big pot of it left for the rest of the week! Thank you for posting HollyGolightly! (Oh, and with only 1 ww pt, how can you go wrong?!).