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Fennel and Potato Bisque
Fennel and Potato Bisque
Yield: Makes 4 servings
Ingredients:
3tablespoons butter or margarine
1leek, cut into thin slices
3cups milk
1tablespoon vegetable bouillon granules
1/2teaspoon white pepper
2/3pound fennel bulb with 1-inch stalk, cut into thin slices
2cups cubed peeled red potatoes
1cup half-and-half
3tablespoons dry sherry
2tablespoons all-purpose flour
4ounces blue cheese, crumbled
1/4cup plus 2 tablespoons finely chopped toasted walnuts
Preparation:
1.Melt butter in large saucepan over medium heat. Add leek; cook and stir 10 minutes or until tender.2.Add milk, bouillon granules and pepper. Bring to a boil over medium-high heat. Add fennel and potatoes. Reduce heat to low. Cover and simmer 15 to 20 minutes or until fennel is very tender.3.Combine half-and-half, sherry and flour in small bowl; whisk until smooth.4.Stir flour mixture into fennel mixture. Cook over medium heat until mixture thickens, stirring constantly. Do not boil.5.Ladle soup into soup bowls; sprinkle each serving evenly with blue cheese and walnuts.
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