date: 2020-08-06T04:22:19.316Z image: https://img-global.cpcdn.com/recipes/be08bdaf3f3e9858/751x532cq70/fennel-bisque-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/be08bdaf3f3e9858/751x532cq70/fennel-bisque-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/be08bdaf3f3e9858/751x532cq70/fennel-bisque-recipe-main-photo.jpg author: Olga Hicks ratingvalue: 4.3 reviewcount: 27534 recipeingredient: - "8 large Prawnlangoustine shells" - "1 fennel head" - "1 carrot" - "1 stick celery" - "1 tsp smoked paprika" - "1 onion" - "3 cloves garlic" - "to taste Cream" - "100 g Butter" - " Brandy" - " White wine" - " For mayonnaise" - "2 eggs yolks" - " Olive oil" - "to taste Lemon juice" - "to taste Vinegar" - "1 pinch saffron" - "1 clove finely grated garlic optional" recipeinstructions: - "If poaching the shellfish for separate meal reserve cooking water. Heat water until gently bubbling. Melt butter in shallow pan and fry shells until aromatic (a couple of minutes). Add shells to water with whole celery and carrot." - "Deglaze frying pan with white wine then add onion, fennel and garlic until softened. Then add to the stock and allow to cook down for 1 hour." - "Meanwhile make mayonnaise. Very slowly whisk olive oil into egg yolk so as not to curdle it. Add about 4x oil to egg yolk. Grind saffron to a powder and add to the mayonnaise. Then add lemon, vinegar salt and pepper to taste and garlic is desired. Store in fridge until serving." - "Add stock to blender (remove carrot unless sweeter broth is desired). Then strain through cheese cloth and sieve. Heat brandy to drive off alcohol and then add strained stock to pan. Add cream, lemon juice and paprika to taste. Serve with toast and mayonnaise." categories: - Recipe tags: - fennel - bisque katakunci: fennel bisque nutrition: 137 calories recipecuisine: American preptime: "PT21M" cooktime: "PT59M" recipeyield: "4" recipecategory: Lunch ---  Hey everyone, hope you're having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, fennel bisque. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This will be really delicious. Fennel Bisque is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It's simple, it's fast, it tastes yummy. They're nice and they look wonderful. Fennel Bisque is something that I have loved my entire life. To get started with this recipe, we have to prepare a few ingredients. You can have fennel bisque using 18 ingredients and 4 steps. Here is how you can achieve that. ##### The ingredients needed to make Fennel Bisque: 1. Take 8 large Prawn/langoustine shells 1. Get 1 fennel head 1. Prepare 1 carrot 1. Prepare 1 stick celery 1. Make ready 1 tsp smoked paprika 1. Make ready 1 onion 1. Get 3 cloves garlic 1. Make ready to taste Cream 1. Get 100 g Butter 1. Get Brandy 1. Get White wine 1. Get For mayonnaise: 1. Prepare 2 eggs yolks 1. Take Olive oil 1. Take to taste Lemon juice 1. Make ready to taste Vinegar 1. Take 1 pinch saffron 1. Get 1 clove finely grated garlic (optional) ##### Instructions to make Fennel Bisque: 1. If poaching the shellfish for separate meal reserve cooking water. Heat water until gently bubbling. Melt butter in shallow pan and fry shells until aromatic (a couple of minutes). Add shells to water with whole celery and carrot. 1. Deglaze frying pan with white wine then add onion, fennel and garlic until softened. Then add to the stock and allow to cook down for 1 hour. 1. Meanwhile make mayonnaise. Very slowly whisk olive oil into egg yolk so as not to curdle it. Add about 4x oil to egg yolk. Grind saffron to a powder and add to the mayonnaise. Then add lemon, vinegar salt and pepper to taste and garlic is desired. Store in fridge until serving. 1. Add stock to blender (remove carrot unless sweeter broth is desired). Then strain through cheese cloth and sieve. Heat brandy to drive off alcohol and then add strained stock to pan. Add cream, lemon juice and paprika to taste. Serve with toast and mayonnaise. So that's going to wrap it up with this special food fennel bisque recipe. Thanks so much for your time. I am sure that you will make this at home. There's gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!