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Garlic Fennel Bisque

I usually serve this in the spring as a wonderful side. The fennel in this bisque is so refreshing.—Janet Ondrich, Thamesville, Ontario
  • Total Time
    Prep: 30 min. Cook: 40 min.
  • Makes
    14 servings


  • 4 cups water
  • 2-1/2 cups half-and-half cream
  • 24 garlic cloves, peeled and halved
  • 3 medium fennel bulbs, cut into 1/2-inch pieces
  • 2 tablespoons chopped fennel fronds
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup pine nuts, toasted


  • In a Dutch oven, bring the water, cream and garlic to a boil. Reduce heat; cover and simmer for 15 minutes or until garlic is very soft. Add fennel and fennel fronds; cover and simmer 15 minutes longer or until fennel is very soft.
  • Cool slightly. In a blender, process soup in batches until blended. Return all to the pan. Season with salt and pepper; heat through. Sprinkle each serving with pine nuts.
Nutrition Facts
1/2 cup: 108 calories, 7g fat (3g saturated fat), 21mg cholesterol, 133mg sodium, 8g carbohydrate (2g sugars, 2g fiber), 4g protein.

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