Fennel-celery bisque from Soup of the Day, Revised Edition: 365 Recipes for Every Day of the Year (page 28) by Kate McMillan

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Notes about this recipe

  • mharriman on January 27, 2020

    Superb. This recipe makes a creamy, delicious soup. Didn’t take more than an hour from start to finish and was full bodied and full-flavored without having to wait a day. I used half and half instead of heavy cream, and it was just right in richness for us. Served with a cheese board (sharp cheddar, Brie, and Gouda) a baguette, and kale salad. With the fennel bulbs and celery stalks I used, it didn’t produce enough for four main dish servings, but made three substantial ones (two main entree size, and one full leftover portion). Definitely will repeat.

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