Hot Recipe Carmelized Fennel And Green Apple Bisque


 

  • 6 Bulbs Fennel And Useable Stalks
  • 15 Granny Smith Apples
  • ¼ Cup Sugar
  • 2 Stars Fresh Ground Anise
  • 1 Gal Chicken Stock
  • 1 Gal Heavy Cream
  • Salt And Pepper

USE HALF BUTTER AND HALF OIL IN POT, CARAMELIZE SLICED FENNEL OVER MEDIUM HEAT. ADD SUGAR AT THE HALFWAY POINT ON THE CARMALIZATION. WHEN THE FENNEL HAS A NICE MEDIUM BROWN COLOR AND IS VERY SOFT, ADD THE CHOPPED APPLES AND CONTINUE OVER MEDIUM HEAT UNTIL APPLES ARE SOFT AND CRUMBLY.

ADD STAR ANISE, STOCK AND CREAM AND SEASON WITH SALT AND PEPPER. COOK UNTIL FLAVORS ARE NICELY BLENDED. PUREE USING A OR ROBOT COUPE BLENDER. RUN THROUGH CHINA CAP IF NECESSARY. ADJUST SEASONING. GARNISH WITH CHOPPED PANCETTA OR BACON, AND DRIZZLE WITH FAVORITE APPLE INFUSED LIQUOR, CRÈME FRAICHE OR HERBS