Fennel Bisque
Fennel Bisque

Hello everybody, it is Louise, welcome to our recipe site. Today, I will show you a way to make a special dish, fennel bisque. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

In a Dutch oven, bring the water, cream and garlic to a boil. Stir in watercress and cook until wilted. In a medium Dutch oven, heat oil over medium heat. Add whipping cream, brandy, and mussels to bisque mixture; bring to simmer.

Fennel Bisque is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It is easy, it’s fast, it tastes yummy. Fennel Bisque is something which I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. You can cook fennel bisque using 18 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Fennel Bisque:
  1. Get 8 large Prawn/langoustine shells
  2. Prepare 1 fennel head
  3. Make ready 1 carrot
  4. Get 1 stick celery
  5. Get 1 tsp smoked paprika
  6. Make ready 1 onion
  7. Take 3 cloves garlic
  8. Prepare to taste Cream
  9. Make ready 100 g Butter
  10. Take Brandy
  11. Get White wine
  12. Prepare For mayonnaise:
  13. Make ready 2 eggs yolks
  14. Prepare Olive oil
  15. Make ready to taste Lemon juice
  16. Get to taste Vinegar
  17. Prepare 1 pinch saffron
  18. Make ready 1 clove finely grated garlic (optional)

Add whipping cream, brandy, and mussels to bisque. A quick and easy homemade lobster stock is the base for this rich, creamy soup. Each bowl is finished with buttery, succulent lobster meat and delicate fennel fronds. DIRECTIONS Combine tomatoes, broth, fennel, onion, garlic, savory and pepper in a large saucepan.

Instructions to make Fennel Bisque:
  1. If poaching the shellfish for separate meal reserve cooking water. Heat water until gently bubbling. Melt butter in shallow pan and fry shells until aromatic (a couple of minutes). Add shells to water with whole celery and carrot.
  2. Deglaze frying pan with white wine then add onion, fennel and garlic until softened. Then add to the stock and allow to cook down for 1 hour.
  3. Meanwhile make mayonnaise. Very slowly whisk olive oil into egg yolk so as not to curdle it. Add about 4x oil to egg yolk. Grind saffron to a powder and add to the mayonnaise. Then add lemon, vinegar salt and pepper to taste and garlic is desired. Store in fridge until serving.
  4. Add stock to blender (remove carrot unless sweeter broth is desired). Then strain through cheese cloth and sieve. Heat brandy to drive off alcohol and then add strained stock to pan. Add cream, lemon juice and paprika to taste. Serve with toast and mayonnaise.

Each bowl is finished with buttery, succulent lobster meat and delicate fennel fronds. DIRECTIONS Combine tomatoes, broth, fennel, onion, garlic, savory and pepper in a large saucepan. Bring to a boil and reduce heat. Add the remaining ingredients, stir well, and bring to a simmer. Melt the butter in a large saucepan over a medium heat.

So that is going to wrap it up with this exceptional food fennel bisque recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!