Fennel Bisque

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Servs: 4  Cook: 30m  

I make this soup when my kids are sick or after surgery for them. It's so smooth and easy to make and eat. BIG WINNER

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   Fennel Bisque( Gluten- free) Fennel Bisque( Gluten- free)
•   3 medium Fennel bulbs, discard stem and roughly chop 3 medium Fennel bulbs, discard stem and roughly chop
•   2 medium yellow onions 2 medium yellow onions
•   5-6 russet potatoes, peeled and chopped 5-6 russet potatoes, peeled and chopped
•   3 qts. chicken stock 3 qts. chicken stock
•   3/4 cup light cream ( you could substitute soy milk for dairy free) 3/4 cup light cream ( you could substitute soy milk for dairy free)
•   2 Tbls olive oil 2 Tbls olive oil
•   salt and pepper to taste salt and pepper to taste
•   2 Tbls lime juice ( optional) 2 Tbls lime juice ( optional)
•   1/2 Teaspoon paprika 1/2 Teaspoon paprika
•   1 teaspoon fresh or dry basil (optional) 1 teaspoon fresh or dry basil (optional)

Instructions

1. Heat 2 Tbs. olive oil in a soup pot over medium heat. Add onions and fennel, basil(optional) and paprika. Cook for 8-9 minutes until soft. Add potato, chicken stock and a pinch of salt and pepper. Simmer until the vegetables are tender, about 30 min. Puree. Stir in cream and lime juice ( optional) adjust seasoning.

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