Apple Almond Fennel Bisque Recipes

Steps:

• Melt 2 tablespoons butter in a large ovenproof skillet. Add 2 Gala apples and 1 fennel bulb (both cut into wedges) and 6 halved small shallots and cook until golden, 2 to 3 minutes. Stir in 1 teaspoon chopped thyme, 1/4 teaspoon allspice, 1 teaspoon kosher salt and a few grinds of pepper. Roast at 425˚ F, tossing once, until tender, 15 minutes. Add 1 more tablespoon butter and 2 tablespoons cider vinegar; toss until glazed, 1 minute. Top with fennel fronds.

Steps:

• 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.

Steps:

• Take the apple peelings and combine them with 2-1/2 cups of water.
• Simmer over medium heat for approximately 20 minutes, Strain and set aside.
• Combine the oil, fennel, leek, celery and green apples in a heavy bottomed saucepan. Saute over medium heat for 20 minutes or until soft.
• Add white wine and reduce by half.
• Pour in the apple stock you have set aside and continue reducing by half again, this will strengthen the flavor of the soup.
• Add the heavy cream and simmer 10-15 minutes more, the soup will start to thicken slightly.
• When the soup has cooled, ladle it into the blender and puree.
• Strain through a fine strainer, season and garnish each bowl with toasted almond slices.