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.
My Private Note
Units: US | Metric
- 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
- 1Wash leeks well in a bowl of cold water, then lift out and drain well.
- 2Cook onions, leeks, fennel, and garlic in butter in a heavy pot over moderate heat, covered, stirring occasionally, until softened, about 15 minutes.
- 3Add 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.
- 4Stir in half and half and simmer, stirring occasionally, until slightly thickened and liquid is reduced to about 3 cups, about 15 minutes.
- 5Purée soup in batches in a blender until smooth (use caution when blending hot liquids), then transfer to a soup tureen.
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Nutritional Facts for Onion and Fennel Bisque
Serving Size: 1 (107 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 58.9
- Calories from Fat 20
- Total Fat 2.3 g
- Saturated Fat 1.4 g
- Cholesterol 6.1 mg
- Sodium 238.0 mg
- Total Carbohydrate 8.0 g
- Dietary Fiber 1.3 g
- Sugars 2.7 g
- Protein 1.3 g
The following items or measurements are not included: