Creamy Fennel & Potato Bisque Recipe | Easy & Flavorful

INGREDIENTS

3 tablespoons butter or margarine 1 leek, cut into thin slices 3 cups milk 1 tablespoon vegetable bouillon granules 1/2 teaspoon white pepper 2/3 pound fennel bulb with 1-inch stalk, cut into thin slices 2 cups cubed peeled red potatoes 1 cup half-and-half 3 tablespoons dry sherry 2 tablespoons all-purpose flour 4 ounces blue cheese, crumbled 1/4 cup plus 2 tablespoons finely chopped toasted walnuts

PREPARATION:

1. Melt butter in large saucepan over medium heat. Add leek; cook and stir 10 minutes or until tender.
2. Add milk, bouillon granules and pepper. Bring to a boil over medium-high heat. Add fennel and potatoes. Reduce heat to low. Cover and simmer 15 to 20 minutes or until fennel is very tender.
3. Combine half-and-half, sherry and flour in small bowl; whisk until smooth.
4. Stir flour mixture into fennel mixture. Cook over medium heat until mixture thickens, stirring constantly. Do not boil.
5. Ladle soup into soup bowls; sprinkle each serving evenly with blue cheese and walnuts.

This recipe appears in: French