Onion and Fennel Bisque Recipe

Make Ahead Soup To Make Meal Prep Easier

Onion and Fennel Bisque Recipe

This savoury soup can be made 2 days ahead and cooled completely, uncovered, then chilled, covered. Reheat, adding more water if necessary to thin to desired consistency.


2 leeks (white and pale green parts only), chopped (1 cup)
3 medium red onions, chopped (3 1/2 cups)
1/2 lb fennel bulb (sometimes called anise), stalks discarded and bulb cored and chopped (1 1/4 cups)
1 large garlic clove, minced
2 tablespoons unsalted butter
60ml (1/4 cup) dry white wine
500ml (2 cups) vegetable stock or low-sodium chicken broth
310ml (1 1/4 cups) water
1 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
250ml (1 cup) heavy cream
2 teaspoons Pernod (anise flavoured aperitif)
Garnish: chopped fresh chives

Wash leeks well in a bowl of cold water, then lift out and drain well.

Cook onions, leeks, fennel, and garlic in butter in a 5- to 6-quart heavy pot over moderate heat, covered, stirring occasionally, until softened, about 15 minutes. Add wine and boil, uncovered, until evaporated, about 1 minute. Add stock, water, salt, pepper, and nutmeg and simmer, uncovered, until vegetables are tender, about 10 minutes. Stir in cream and simmer, stirring occasionally, until slightly thickened and liquid is reduced to about 6 cups, about 15 minutes.

Purée soup in batches in a blender until smooth (use caution when blending hot liquids), then transfer to a soup tureen and stir in Pernod.

Serves 12

Nadine Hughes is a renaissance woman whose forte is making food fun again. Mother of two young boys, wife, serial entrepreneur, world traveler and food expert extraordinaire, Nadine is a woman who literally walks the talk. When she’s not experimenting with her kids’ palettes on fish heads and kohlrabi, Nadine frequently appears as a television and radio guest discussing food, entertaining and how family fits into it all.

To keep food on the family table, Nadine is an entrepreneur, cooking instructor, caterer and award winning cookbook author. Her first cookbook “The Groove Mamma Goes Gourmet: Easy Ways to Put the Fun Back into Entertaining” (www.groovemamma.com) was awarded The Best Canadian Entertaining Cookbook at the 2009 Gourmand Cookbook Awards. So tighten your apron strings and join Nadine as she dishes on food, family, fun and believe it or not, how they can all go together!

You can also follow Nadine on her food journey on Twitter @nadinehughes or find out more at www.thecookscompanion.ca.