Apple Almond Fennel Bisque Recipes

Steps:

• Combine the panko, almond flour, lemon zest and 1/2 teaspoon each salt and pepper in a shallow dish, using your fingers to evenly blend the zest into the crumbs. Lightly beat the eggs in a separate shallow dish and season with salt and pepper. Season the chicken with salt and pepper.
• Heat about 1/3 cup olive oil in a large nonstick skillet over medium-high heat (it?s hot enough when a pinch of panko sizzles when it hits the oil). Working with 2 or 3 chicken breasts at a time, dip each piece in the beaten egg, letting the excess drip off, then press the chicken into the crumb mixture to coat. Add to the hot oil and cook until browned and cooked through, 1 1/2 to 2 minutes per side. Transfer to paper towels to drain. Reduce the heat if the chicken is browning too quickly and add more olive oil as needed between batches.
• Toss the greens, fennel, apple, basil and red onion with the lemon juice and the remaining 1 tablespoon olive oil in a bowl; season with salt and pepper. Divide the chicken among plates and serve with the salad and lemon wedges.

Steps:

• In a small bowl, whisk together lemon juice, salt and pepper. Slowly drizzle in oil, continuously whisking, until dressing is emulsified. Taste and add more lemon juice and/or salt if needed.
• In a large bowl, toss the dressing with fennel, apple and celery. Fold in fennel fronds or parsley and walnuts. Top with Parmesan just before serving.

Steps:

• Mix 4 tablespoons softened butter with 1 tablespoon fennel seeds, 2 teaspoons sugar, and salt and pepper to taste; use some of the mixture to grease a baking dish. Rub 4 cored apples inside and out with the remaining butter mixture. Place 4 thick onion rounds in the dish and top with the buttered apples. Add a quartered fennel bulb to the dish. Bake at 425 degrees until the apples are soft, 1 hour.
• Per serving: Calories: 157; Total Fat: 8 grams; Saturated Fat: 5 grams; Protein: 1 gram; Total carbohydrates: 23 grams; Sugar: 15 grams; Fiber: 5 grams; Cholesterol: 20 milligrams; Sodium: 140 milligrams

Steps:

• Melt 2 tablespoons butter in a large ovenproof skillet. Add 2 Gala apples and 1 fennel bulb (both cut into wedges) and 6 halved small shallots and cook until golden, 2 to 3 minutes. Stir in 1 teaspoon chopped thyme, 1/4 teaspoon allspice, 1 teaspoon kosher salt and a few grinds of pepper. Roast at 425˚ F, tossing once, until tender, 15 minutes. Add 1 more tablespoon butter and 2 tablespoons cider vinegar; toss until glazed, 1 minute. Top with fennel fronds.

Steps:

• Take the apple peelings and combine them with 2-1/2 cups of water.
• Simmer over medium heat for approximately 20 minutes, Strain and set aside.
• Combine the oil, fennel, leek, celery and green apples in a heavy bottomed saucepan. Saute over medium heat for 20 minutes or until soft.
• Add white wine and reduce by half.
• Pour in the apple stock you have set aside and continue reducing by half again, this will strengthen the flavor of the soup.
• Add the heavy cream and simmer 10-15 minutes more, the soup will start to thicken slightly.
• When the soup has cooled, ladle it into the blender and puree.
• Strain through a fine strainer, season and garnish each bowl with toasted almond slices.

Steps:

• Wash leeks well in a bowl of cold water, then lift out and drain well.
• Cook onions, leeks, fennel, and garlic in butter in a heavy pot over moderate heat, covered, stirring occasionally, until softened, about 15 minutes.
• Add wine and boil, uncovered, until evaporated, about 1 minute. Add stock, water, salt, pepper, and nutmeg and simmer, uncovered, until vegetables are tender, about 10 minutes.
• Stir in half and half and simmer, stirring occasionally, until slightly thickened and liquid is reduced to about 3 cups, about 15 minutes.
• Purée soup in batches in a blender until smooth (use caution when blending hot liquids), then transfer to a soup tureen.

Steps:

• Shell the prawns, then fry the shells in the oil in a large pan for about 5 mins. Add the onion, fennel and carrots and cook for about 10 mins until the veg start to soften. Pour in the wine and brandy, bubble hard for about 1 min to drive off the alcohol, then add the tomatoes, stock and paprika. Cover and simmer for 30 mins. Meanwhile, chop the prawns.
• Blitz the soup as finely as you can with a stick blender or food processor, then press through a sieve into a bowl. Spend a bit of time really working the mixture through the sieve as this will give the soup its velvety texture.
• Tip back into a clean pan, add the prawns and cook for 10 mins, then blitz again until smooth. You can make and chill this a day ahead or freeze it for 1 month. Thaw ovenight in the fridge. To serve, gently reheat in a pan with the cream. If garnishing, cook the 8 prawns in a little butter. Spoon into small bowls and top with the prawns and snipped fennel fronds.

Steps:

• In a Dutch oven, bring the water, cream and garlic to a boil. Reduce heat; cover and simmer for 15 minutes or until garlic is very soft. Add fennel and fennel fronds; cover and simmer 15 minutes longer or until fennel is very soft., Cool slightly. In a blender, process soup in batches until blended. Return all to the pan. Season with salt and pepper; heat through. Sprinkle each serving with pine nuts.

Steps:

• Wash leeks well in a bowl of cold water, then lift out and drain well.
• Cook onions, leeks, fennel, and garlic in butter in a 5- to 6-quart heavy pot over moderate heat, covered, stirring occasionally, until softened, about 15 minutes. Add wine and boil, uncovered, until evaporated, about 1 minute. Add stock, water, salt, pepper, and nutmeg and simmer, uncovered, until vegetables are tender, about 10 minutes. Stir in cream and simmer, stirring occasionally, until slightly thickened and liquid is reduced to about 6 cups, about 15 minutes.
• Purée soup in batches in a blender until smooth (use caution when blending hot liquids), then transfer to a soup tureen and stir in Pernod.

Steps:

• Preheat oven to 400°F. Toast fennel seeds (if using) in a small dry skillet over medium-high heat until golden brown and fragrant, about 3 minutes. Let cool, then finely grind in spice mill or with mortar and pestle. Transfer to a medium bowl and add salt and 1/3 cup sugar. Toss with your hands to combine, then add apples and toss to coat. Add vinegar and vanilla; toss gently.
• Arrange apple mixture in the center of chilled dough (still on parchment on baking sheet) and spread out evenly, overlapping slices if desired and leaving a 3" border. Fold edges of dough up and over fruit, pleating as needed and being careful that folded edge of dough doesn't tear (if it does, patch with dough scraps and pinch to seal). Pour cream into a small bowl and brush all over dough. Sprinkle sugar evenly over dough.
• Place galette in oven and immediately reduce heat to 375°F. Bake, rotating halfway through, until crust is deep golden brown everywhere, apples are softened, and juices are bubbling, 45-50 minutes. Let galette cool 2 hours.
• Serve galette with whipped cream or ice cream if desired.

Steps:

• Mix first 4 ingredients. Using a melon baller or 1-teaspoon measuring spoon, shape mixture into 12 balls. Freeze on a waxed paper-lined baking sheet until firm. Transfer to a freezer container; freeze up to 2 months., In a 6-qt. stock pot, heat oil over medium heat; saute rutabagas, celery root, leeks and carrot for 8 minutes. Add garlic; cook and stir for 2 minutes. Stir in stock, herbs, salt and pepper; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 30-35 minutes. , Puree soup using an immersion blender. Or cool slightly and puree in batches in a blender; return to pan. Stir in milk; heat through. Removed herbed margarine from freezer 15 minutes before serving. Top servings with chives and margarine.