Roasted Red Pepper and Fennel Bisque
 
Makes 8 to 10 servings
Ingredients
  • 1 tablespoon vegetable oil
  • 3 cups chopped fennel bulb
  • 11⁄2 cups chopped yellow onion
  • 2 cloves garlic, minced
  • 11⁄4 teaspoons kosher salt, divided
  • 4 cups chicken broth
  • 3 cups water
  • 2 (16-ounce) jars sliced roasted red peppers, drained
  • 1⁄4 teaspoon ground black pepper
  • 1⁄4 teaspoon crushed red pepper
  • 1⁄3 cup tomato paste
  • 1⁄4 cup heavy whipping cream
  • Salt and pepper, to taste
  • Garnish: crème fraîche, chopped fennel fronds
Instructions
  1. In a medium Dutch oven, heat oil over medium heat. Add fennel, onion, garlic, and 1⁄4 teaspoon salt; cover and cook over medium- low heat, stirring occasionally, until so ened but not browned, about 30 minutes.
  2. Add broth, 3 cups water, roasted peppers, black pepper, crushed red pepper, and remaining 1 teaspoon salt; bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, until fennel is tender, about 30 minutes. Let cool.
  3. In the container of a blender, process pepper mixture in batches until smooth. Return to Dutch oven; whisk in tomato paste and cream. Cook, whisking frequently, until heated through, about 10 minutes. Add salt and pepper to taste. Garnish with crème fraîche and fennel fronds, if desired.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/roasted-red-pepper-and-fennel-bisque-recipe/