Crab and Fennel Bisque
Ingredients
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3 bulbs
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fennel (shaved 1/4 inch thick)
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3 tablespoons
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whole butter
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1 quart
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vegetable stock
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1/2 cup
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heavy cream
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Stone Crab Meat
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cooked, for garnish
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Crouton
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for garnish
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Salt and White pepper
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to taste
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Cooking Instructions
In a medium sized French Oven over high heat, melt the butter. When the butter is foamy, add the fennel. Reduce the heat to low and braise the fennel in the butter for 8 minutes. Add the stock and cream and bring to a simmer. Season with salt and white pepper to taste. Place the soup into a blender and blend until very smooth.
Garnish the soup with fresh stone crab meat and croutons sauteed in extra virgin olive oil, if you like!
Recipe provided by Le Creuset
Equipment List