You may be wondering what I did with the second half of the fennel I used for my lemony pickled fennel. Well, I made soup! It snowed a bit last weekend and something hot and warm was just what I needed.
This recipe is served with a touch of Pernod, which heightens the wonderful fennel flavour. I like to drizzle it into the center of each bowl when serving, giving it a sophisticated appearance.
Leek & Fennel Bisque
2 1/2 cups leek, white and pale green parts (freeze the dark green parts for whenever you make stock), sliced into strips crosswise
2 1/2 cups red onion, quartered and sliced
2 cups fennel, sliced
1 large garlic clove, sliced
2 tbsp unsalted butter
1/4 cup white wine (I suggest a Sauvignon Blanc)
2 cups low sodium vegetable stock
1 1/4 cups water
1/8 tsp black pepper
1/8 tsp nutmeg
1 cup heavy cream
In large pot, melt butter, then sweat leeks, onion, fennel, and garlic on medium heat until translucent.
Add wine and cover for 10 minutes, then uncover and allow the wine to evaporate.
Add vegetable stock, water, black pepper and nutmeg and simmer, covered, until the vegetables are tender.
Before serving, stir in cream. Add salt to taste.
Ladle into bowls and drizzle a teaspoon of Pernod into the middle of each.
*This recipe is adapted from Epicurious. You can view the original recipe here.