Recipe by jenpalombi
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.
Top Review by Vlada
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!
- 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
Directions See How It's Made
- 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.