Apple Almond Fennel Bisque |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 46 |
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This recipe came to me from a magazine from the 70's, I put my own spin on it by adding white wine. Ingredients:
1 tablespoon vegetable oil |
1 fennel bulb, cored and chopped |
1 leek, white part only, cleaned and chopped |
3 celery ribs, cleaned and chopped |
2 green apples, peeled, cored and chopped |
1 cup white wine (i like gewurztraminer) |
2 cups heavy cream |
Directions:
1. Take the apple peelings and combine them with 2-1/2 cups of water.
2. Simmer over medium heat for approximately 20 minutes, Strain and set aside.
3. Combine the oil, fennel, leek, celery and green apples in a heavy bottomed saucepan. Saute over medium heat for 20 minutes or until soft.
4. Add white wine and reduce by half.
5. Pour in the apple stock you have set aside and continue reducing by half again, this will strengthen the flavor of the soup.
6. Add the heavy cream and simmer 10-15 minutes more, the soup will start to thicken slightly.
7. When the soup has cooled, ladle it into the blender and puree.
8. Strain through a fine strainer, season and garnish each bowl with toasted almond slices.
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