Quantcast
Fennel Asiago Bisque Recipe - Prime Women | An Online Magazine

Fennel Asiago Bisque Recipe

Asiago Bisque

Winter weather is officially here, and there’s no hiding from the snowstorms, weather delays, or shoveling. With a chill in the air, there’s no better way to stay warm than with a hot bowl of bisque. Try this Fennel Asiago Bisque recipe that is sure to do the trick!

Fennel Asiago Bisque Recipe

Ingredients 

  • 2 leeks
  • 2 fennel bulbs
  • 2 tablespoons unsalted butter
  • 1/4 cup dry white wine
  • 2 cups chicken broth
  • 3/4 cup heavy cream
  • 1 ounce Asiago, grated (about 1/4 cup)
  • 2 thick strips bacon, cooked crisp, for garnish
  • 4 sprigs fennel top, reserved from bulbs

Directions

  1. Cut off the green tops off the leeks and discard. Wash the leeks well as they tend to have sand between the layers of the vegetable. Chop the white part of the leeks into 1/2-inch pieces. You should have about 1 1/2 cups.
  2. Remove the feathery tops of the fennel bulb; reserve 4 sprigs for garnish, and discard the rest. Chop the white bulb into 1/2-inch pieces. There will be about 6 cups.
  3. Melt the butter in a large, heavy soup pan over medium heat. Add the leeks and fennel and sauté for 5 minutes, or until the vegetables just begin to color. Add the white wine and cook until the wine reduces by one-half (for about 5 minutes). Add the chicken broth and simmer until the vegetables are tender and the broth reduces by one-half (for about 20 minutes). Remove the soup from the heat and let cool slightly.
  4. When cooled, pour the soup into a blender and puree. Depending on the size of the blender container, this may need to be done in batches. Alternatively, puree using a hand-held immersion blender.
  5. Pour the soup into a clean pan, and place over low heat. Add the cream, and simmer for 10 minutes, stirring frequently to prevent sticking. In the meantime, roughly chop the bacon. Remove the soup from the heat and stir in the cheese.
  6. To serve, divide the soup among four flat soup bowls. Garnish with the bacon and a sprig of the reserved fennel top. Serve hot.

Makes 4 cups – Serves 4

Copyright © 2000 by Paula Lambert, The Cheese Lover’s Cookbook and Guide, all rights reserved.

Read Next: 

Kick-Off Football Season with this Chile Con Queso Recipe

Deliciously Simple Marinated Flank Steak Recipe

Paula’s Lasagne al Forno Recipe

Fennel Asiago Bisque Recipe

[optin-monster slug=”tbhhurcqgsuq6f7q3mfp”]

 

Did you like this article? Sign up (it's free!) and we'll send you great articles like this every week. Subscribe for free here.

Related Posts

Easy Baked Brie Recipe
Perfect Thanksgiving Turkey Feature
Bacon egg and cheese breakfast scones
Spicy roasted cauliflower recipe
Beef stew is a favorite fall recipe
Tipsy mermaid cocktail feature
2 ingredient chicken
corn salad recipe
Anti-inflammatory smoothies
Marinated flank steak recipe
Borscht or beet soup
watermelon feta salad recipe
PrimeWomen Award