Fennel and Potato Bisque

Fennel and Potato Bisque

Fennel and Potato Bisque


Makes 4 servings


3 tablespoons butter or margarine
1 leek, cut into thin slices
3 cups milk
1 tablespoon vegetable bouillon granules
1/2 teaspoon white pepper
2/3 pound fennel bulb with 1-inch stalk, cut into thin slices
2 cups cubed peeled red potatoes
1 cup half-and-half
3 tablespoons dry sherry
2 tablespoons all-purpose flour
4 ounces blue cheese, crumbled
1/4 cup plus 2 tablespoons finely chopped toasted walnuts


  1. Melt butter in large saucepan over medium heat. Add leek; cook and stir 10 minutes or until tender.
  2. Add milk, bouillon granules and pepper. Bring to a boil over medium-high heat. Add fennel and potatoes. Reduce heat to low. Cover and simmer 15 to 20 minutes or until fennel is very tender.
  3. Combine half-and-half, sherry and flour in small bowl; whisk until smooth.
  4. Stir flour mixture into fennel mixture. Cook over medium heat until mixture thickens, stirring constantly. Do not boil.
  5. Ladle soup into soup bowls; sprinkle each serving evenly with blue cheese and walnuts.

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