Fennel and Potato Bisque

Photo by Helen (#1) C.
Adapted from kitchenaid.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from kitchenaid.com

Ingredients

  • 3

    tablespoons butter

  • 1

    leek, thinly sliced

  • 3

    cups milk

  • 1

    tablespoon chicken bouillon granules

  • 3

    ⁄4 to 1 teaspoon salt

  • 1

    ⁄2 teaspoon freshly ground black pepper

  • 2

    ⁄3 pound bulb fennel with 1-inch of stalk, cut into thin slices, fronds reserved for garnish

  • 2

    cups cubed peeled new red potatoes

  • 1

    cup half-and-half

  • 3

    tablespoons dry sherry

  • 2

    tablespoons all-purpose flour

  • 4

    ounces crumbled blue cheese

  • 1

    ⁄4 cup finely chopped toasted walnuts*

  • To toast walnuts, spread in single layer in heavy skillet. Cook over medium heat 1 to 2 minutes or until nuts are lightly browned, stirring frequently.

Directions

1.Set KitchenAid® Multi-Cooker to Soup setting. Add butter; melt on Soup/Step. Add leek; cook 10 minutes or until tender but not browned, stirring frequently. 2 Press button for Soup/Step 2. Add milk, bouillon granules, salt and pepper; bring to a boil. Stir in sliced fennel and potatoes. 3 Press button for Soup/Step 3; cover and cook about 15 minutes or until fennel and potatoes are tender. 4 Stir half-and-half and sherry into flour in small bowl until smooth. Stir into Multi-Cooker. Cook 4 to 5 minutes or until mixture thickens, stirring constantly. Do not boil. 5 Ladle soup into bowls; sprinkle each serving with cheese and walnuts. Garnish with fennel fronds. Makes 4 servings

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