Name: Onion and Fennel Bisque
Yield: Makes 12 servings
Ingredients: 2 leeks (white and pale green parts only), chopped (1 cup); 3 medium red onions, chopped (3 1/2 cups); 1/2 lb fennel bulb (sometimes called anise), stalks discarded and bulb cored and chopped (1 1/4 cups); 1 large garlic clove, minced; 2 tablespoons unsalted butter; 1/4 cup dry white wine; 2 cups vegetable stock or low-sodium broth; 1 1/4 cups water; 1 teaspoon salt; 1/4 teaspoon black pepper; 1/8 teaspoon freshly grated nutmeg; 1 cup heavy cream; 2 teaspoons Pernod; Garnish: chopped fresh chives

Teri Carpenter of Albuquerque, New Mexico, writes: "On a trip to British Columbia, we dined at Blue Heron Inn, on Porpoise Bay, in Sechelt. They served a fabulous onion and fennel bisque. Could you get the chef to share the recipe with Gourmet?"

This bisque is so lush that demitasse cups make an ideal serving size.

Active time: 30 min Start to finish: 1 hr

Cooks' note:

Soup can be made 2 days ahead and cooled completely, uncovered, then chilled, covered. Reheat, adding more water if necessary to thin to desired consistency.

Recipe notes

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