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Winter White Fennel Bisque

Time 1 hour
Yields Serves 6
Winter White Fennel Bisque
1

Heat butter in 3-quart pan over medium-high heat. When hot, add onion and cook, stirring until soft, about 6 minutes.

2

Add fennel and parsnips to pan along with 1 1/4 cans broth, salt and dash pepper. Bring to boil, then reduce heat and simmer, covered, until all vegetables are very soft, about 25 minutes. Let cool to room temperature.

3

Strain vegetables from liquid, reserving both. Puree vegetables in blender with 1/4 cup reserved greens. Add some liquid and puree until mixture is very smooth, about 1 to 2 minutes.

4

Return to pot. Stir in cream. (Can be made ahead up to this point and refrigerated 2 days or frozen up to 1 month. To serve, gently reheat until hot; do not boil. Add more broth or water if soup is too thick.) Taste; adjust seasoning. Serve hot garnished with reserved greens.


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