Fennel Apple Bisque
Ingredients
- 1 large fennel bulb (1 1/2 lbs. with stalks) ⓘ
- 2 tablespoons butter ⓘ
- 1 large onion (8 oz.), chopped ⓘ
- 4 cups chicken or vegetable broth ⓘ
- 2 large (1 lb.) Fuji apples, peeled, cored, and chopped ⓘ
- 1 cup fresh watercress leaves ⓘ
- 1 teaspoon salt
- 3/4 teaspoon freshly ground black pepper ⓘ
- About 4 tbsp. crumbled blue cheese ⓘ
Instructions
- Trim root end and stalks from fennel bulb; reserve some feathery fronds for garnish. Chop bulb to make about 4 cups.
- In a large saucepan over medium-high heat, melt butter, add onion, and cook until limp, about 5 minutes. Add broth, fennel, and apple. Cover and bring to a boil; reduce heat and simmer until fennel is soft when pierced, 15 to 20 minutes. Stir in watercress and cook until wilted.
- Puree soup in a blender in batches, holding lid down with a towel. Pour back into pan, thin with more broth if you like, and reheat. Season with salt and freshly ground black pepper.
- Serve topped with fennel fronds and crumbled blue cheese.
- Note: Nutritional analysis is per serving.
Nutrition & Diet Analysis (per serving)
522
kcal
26% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).