Onion And Fennel Bisque

• 1 leek, chopped (1/2 cup)
• 1 large red onion, chopped (1 1/2 cups)
• 1/4 lb fennel bulb, stalks discarded and bulb cored and chopped (1/2 to 3/4 cup)
• 1 large garlic clove, minced
• 1 tablespoon unsalted butter
• 1/8 cup dry white wine
• 1 cup vegetable stock
• 1/2 cup water
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1 dash freshly grated nutmeg
• 1/2 cup fat-free half-and-half

1. Wash leeks well in a bowl of cold water, then lift out and drain well.
2. Cook onions, leeks, fennel, and garlic in butter in a heavy pot over moderate heat, covered, stirring occasionally, until softened, about 15 minutes.
3. 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.
4. Stir in half and half and simmer, stirring occasionally, until slightly thickened and liquid is reduced to about 3 cups, about 15 minutes.
5. Puree soup in batches in a blender until smooth (use caution when blending hot liquids), then transfer to a soup tureen.

red onion, fennel bulb, garlic, unsalted butter, white wine, vegetable stock, water, salt, black pepper, nutmeg

Taken from www.food.com/recipe/onion-and-fennel-bisque-201878 (may not work)