Onion and Fennel Bisque
Immerse yourself in the velvety elegance of Onion and Fennel Bisque, a luxurious soup that balances sweet caramelized onions with the delicate licorice notes of fennel. Slow-cooked to golden perfection, the key ingredients meld seamlessly with aromatic thyme and bay leaf, creating a deeply flavorful base. Blended into a silky puree and enriched with a splash of heavy cream, this comfortingly smooth bisque gets a bright lift from a squeeze of fresh lemon juice. Perfect for a cozy dinner or an impressive starter, this easy-to-make recipe transforms simple pantry staples into an irresistible, restaurant-quality dish. Garnished with delicate fennel fronds, this bisque is as visually stunning as it is delicious.
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Recipe Information
Ingredients
- 3 tablespoons Butter
- 1 tablespoon Olive oil
- 3 large Yellow onions, thinly sliced
- 2 medium Fennel bulbs, trimmed and thinly sliced
- 3 Garlic cloves, minced
- 4 Fresh thyme sprigs
- 1 Bay leaf
- 4 cups Vegetable stock
- 1 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Lemon juice
- 2 tablespoons Fennel fronds, chopped (for garnish)
Instructions
In a large pot or Dutch oven, heat the butter and olive oil over medium heat until the butter is melted and starts to foam.
Add the sliced onions and fennel to the pot. Stir to coat with the butter and oil, then reduce the heat to medium-low. Cook, stirring occasionally, for 20–25 minutes, or until the onions and fennel are caramelized and golden brown.
Add the minced garlic, fresh thyme sprigs, and bay leaf to the pot. Cook for 1–2 minutes, stirring frequently, until the garlic is fragrant.
Pour in the vegetable stock and bring the mixture to a gentle simmer. Cover and cook for 20 minutes, or until the fennel is very tender.
Remove the thyme sprigs and bay leaf from the pot. Use an immersion blender to puree the soup until smooth. Alternately, transfer the soup to a blender in batches to puree, then return it to the pot.
Stir in the heavy cream, salt, black pepper, and lemon juice. Heat gently over low heat, being careful not to let the soup boil.
Taste and adjust seasoning as needed. If the bisque is too thick, add more vegetable stock until the desired consistency is reached.
Serve warm, garnished with chopped fennel fronds for a fresh, aromatic touch.
Nutrition Facts
Calories |
1954 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.2 g | 177% | |
| Saturated Fat | 71.6 g | 358% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 339 mg | 113% | |
| Sodium | 5177 mg | 225% | |
| Total Carbohydrate | 142.4 g | 52% | |
| Dietary Fiber | 35.6 g | 127% | |
| Total Sugars | 53.2 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 528 mg | 41% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 4513 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
