turkey tips2004


Sweet Garlic-Fennel Bisque
From Cooking 1-2-3 by Rozanne Gold (Stewart, Tabori & Chang, 2003)
Adapted by StarChefs

Yield: 6 to 8 Servings


  • 2 large heads garlic (about 4 ounces)
  • 2 cups heavy cream
  • 2 large fennel bulbs (1 pound each)

Peel garlic. Place in a large saucepan with cover. Add heavy cream and bring just to a boil. Lower heat, cover, and simmer until garlic is very soft, about 40 minutes.

Meanwhile, using a small sharp knife, remove fronds from fennel bulbs. Wrap fronds in a moist paper towel and refrigerate. Cut each fennel bulb, including darker stalks, into ½-inch pieces. Wash thoroughly in a colander to remove dirt. Drain well.

After 40 minutes, remove cover from garlic cream. Add fennel and 3 cups water. Bring just to a boil, then lower heat and cover. Simmer until fennel is very soft, about another 40 minutes.

Transfer to blender or food processor and puree in several batches until very smooth. Return to pot. Add 1 teaspoon salt and finely ground white pepper to taste. Heat for several minutes until soup thickens a bit.

Finely chop fennel fronds and scatter on soup to garnish. Serve warm.

Wine Pairing:
A sparkling wine such as the Roederer Estate 1993 L’Ermitage Brut from the Anderson Valley, California

..Published: November 2004