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Garlic-Fennel Bisque

Garlic-Fennel Bisque

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  • 24 garlic cloves, peeled, halved
  • 3 medium fennel bulbs, cut into 1/2-inch pieces
  • 2 tablespoons finely chopped fennel fronds, plus additional for granish
  • 1/2 cup pine nuts, toasted

Recipe Preparation

  • 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. 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. DO AHEAD: 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.

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