date: 2020-09-22T08:39:53.367Z 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: Georgia Grant ratingvalue: 5 reviewcount: 41859 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: 252 calories recipecuisine: American preptime: "PT34M" cooktime: "PT44M" recipeyield: "1" recipecategory: Dinner ---  Hey everyone, hope you're having an amazing day today. Today, I will show you a way to make a distinctive dish, fennel bisque. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious. Fennel Bisque is one of the most popular of current trending meals on earth. It's simple, it is fast, it tastes delicious. It is enjoyed by millions every day. Fennel Bisque is something that I have loved my entire life. They are nice and they look wonderful. To begin with this particular recipe, we must first prepare a few components. You can have fennel bisque using 18 ingredients and 4 steps. Here is how you cook it. ##### The ingredients needed to make Fennel Bisque: 1. Prepare 8 large Prawn/langoustine shells 1. Make ready 1 fennel head 1. Take 1 carrot 1. Get 1 stick celery 1. Prepare 1 tsp smoked paprika 1. Take 1 onion 1. Take 3 cloves garlic 1. Make ready to taste Cream 1. Prepare 100 g Butter 1. Get Brandy 1. Prepare White wine 1. Prepare For mayonnaise: 1. Get 2 eggs yolks 1. Take Olive oil 1. Get to taste Lemon juice 1. Make ready to taste Vinegar 1. Make ready 1 pinch saffron 1. Take 1 clove finely grated garlic (optional) ##### Steps 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 is going to wrap it up for this special food fennel bisque recipe. Thank you very much for your time. I am confident that you will make this at home. There's gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!