Fennel Apple Bisque

Fennel Apple Bisque
Photo by Annabelle Breakey


  • ¾ teaspoon freshly ground black pepper
  • 2 large (1 lb.) Fuji apples, peeled, cored, and chopped
  • 2 tablespoons butter
  • About 4 tbsp. crumbled blue cheese
  • 1 large fennel bulb (1 1/2 lbs. with stalks)
  • 1 teaspoon salt
  • 4 cups chicken or vegetable broth
  • + 2 more ingredients
    • 1 cup fresh watercress leaves
    • 1 large onion (8 oz.), chopped

1. Trim root end and stalks from fennel bulb; reserve some feathery fronds for garnish. Chop bulb to make about 4 cups. 2. In a large saucepan over medium-high heat, melt butter, add onion, and cook until limp, about 5 minutes. Add broth, fennel, and apple. Cover and bring to a boil; reduce heat ...

View full recipe at My Recipes


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