Fennel apple bisque
This was a nice, simple soup with good flavor. Pretty easy to put together too. The original recipe came from Sunset magazine, and I don’t think I strayed from the recipe too far.
- 1 large onion, chopped
- a couple tablespoons of butter
- 1 fennel bulb, trimmed and chopped (use some of the fronds for garnish if you’re fancy)
- 2 large apples, peeled and chopped (recipe said Fuji but I used Granny Smith and they were just fine)
- 4 cups broth (chicken or vegetable is fine)
- 1 cup fresh watercress leaves
- salt and pepper
- crumbled gorgonzola or blue cheese
Saute the onion in butter for at least 10 minutes over low heat in a large pot. If you have the time, turn the heat to low, put the cover on and saute for 20-25 minutes. (I am a firm believer that sauteeing onion in butter spells success for any soup recipe!) Add the broth, fennel, and apple. Bring to a boil, then simmer, partially covered until fennel is soft, 15-20 minutes. Stir in the watercress leaves and cook 1-2 minutes more or until leaves are wilted. Puree the soup in batches in a blender. Reheat the soup once it’s a finished product. Season with salt and pepper to taste. Garnish with the fennel fronds and crumbled blue cheese. The cheese is a delight so I recommend adding it.
