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Crab and Fennel Bisque

Crab and Fennel Bisque


3 bulbs fennel (shaved 1/4 inch thick)
3 tablespoons whole butter
1 quart vegetable stock
1/2 cup heavy cream
Stone Crab Meat cooked, for garnish
Crouton for garnish
Salt and White pepper to taste

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 sautéed in extra virgin olive oil, if you like!

Recipe provided by Le Creuset

Equipment List

Sauce Pot
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