Garlic-Fennel Bisque
- 24 garlic cloves, peeled, halved
- 4 cups (or more) water
- 2 1/2 cups half and half
- 3 medium fennel bulbs, cut into 1/2-inch pieces
- 2 tablespoons finely chopped fennel fronds, plus additional for garnish
- 1/2 cup pine nuts, toasted
- Bring garlic, 4 cups water, and half and half to boil in medium saucepan. Reduce heat to low. Cover; simmer until garlic is very soft, about 30 minutes. Add fennel and 2 tablespoons chopped fronds; bring to boil. Reduce heat to low. Cover; simmer until fennel is very soft, about 30 minutes. Working in batches, puree soup in blender, adding more water by 1/2 cupfuls as needed for smooth texture. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm soup over low heat.) Ladle into bowls. Sprinkle with additional fennel fronds and pine nuts.
garlic, water, fennel bulbs, fennel fronds, pine nuts
Taken from www.epicurious.com/recipes/food/views/garlic-fennel-bisque-231071 (may not work)