Onion And Fennel Bisque

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 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 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

Recipe

• 1 wash leeks well in a bowl of cold water, then lift out and drain well.
• 2 cook onions, leeks, fennel, and garlic in butter in a heavy pot over moderate heat, covered, stirring occasionally, until softened, about 15 minutes.
• 3 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.
• 4 stir in half and half and simmer, stirring occasionally, until slightly thickened and liquid is reduced to about 3 cups, about 15 minutes.
• 5 purée soup in batches in a blender until smooth (use caution when blending hot liquids), then transfer to a soup tureen.