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Fennel Apple Bisque





Yields
Serves 4



Total Time
45 mins

A smooth, silky, understated soup that is oddly compelling--the Greta Garbo of soups. Time: 45 minutes.

Fennel Apple Bisque




Photo: Annabelle Breakey; Styling: Randy Mon
 1 large fennel bulb (1 1/2 lbs. with stalks)
 2 tablespoons butter
 1 large onion (8 oz.), chopped
 4 cups chicken or vegetable broth
 2 large (1 lb.) Fuji apples, peeled, cored, and chopped
 1 cup fresh watercress leaves
 1 teaspoon salt
 3/4 teaspoon freshly ground black pepper
  About 4 tbsp. crumbled blue cheese
Step 1
1

Trim root end and stalks from fennel bulb; reserve some feathery fronds for garnish. Chop bulb to make about 4 cups.

Step 2
2

In a large saucepan over medium-high heat, melt butter, add onion, and cook until limp, about 5 minutes. Add broth, fennel, and apple. Cover and bring to a boil; reduce heat and simmer until fennel is soft when pierced, 15 to 20 minutes. Stir in watercress and cook until wilted.

Step 3
3

Purée soup in a blender in batches, holding lid down with a towel. Pour back into pan, thin with more broth if you like, and reheat. Season with salt and freshly ground black pepper.

Step 4
4

Serve topped with fennel fronds and crumbled blue cheese.

Step 5
5

Note: Nutritional analysis is per serving.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories207
% Daily Value *
Total Fat 9.3g12%

Saturated Fat 5.2g26%
Cholesterol 27mg9%
Sodium 1788mg78%
Total Carbohydrate 30g11%

Dietary Fiber 6.8g25%
Protein 5.4g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.