Onion And Fennel Bisque

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From gourmet magazine, december 2003. very rich - small servings are quite appropriate. The use of ff half and half reduces it to a mere 1 ww point per serving.

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Steps

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Wash leeks well in a bowl of cold water , then lift out and drain well.

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Cook onions , leeks , fennel , and garlic in butter in a heavy pot over moderate heat , covered , stirring occasionally , until softened , about 15 minutes.

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Add wine and boil , uncovered , until evaporated , about 1 minute.

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Add stock , water , salt , pepper , and nutmeg and simmer , uncovered , until vegetables are tender , about 10 minutes.

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Stir in half and half and simmer , stirring occasionally , until slightly thickened and liquid is reduced to about 3 cups , about 15 minutes.

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Pure soup in batches in a blender until smooth , then transfer to a soup tureen.

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Ingredients

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leek, red onion, fennel bulb, garlic clove, unsalted butter, dry white wine, vegetable stock, water, salt, black pepper, nutmeg, fat-free half-and-half