Tomato, Carrot & Fennel Bisque


Prep Notes

Yields

4 servings

Ingredients

1 tbsp EVOO
3 cloves garlic
1tbsp grated ginger
1 Fennel Bulb
3 Roma Tomatoes 
3 Carrots
Salt to taste
Pepper to taste
1 cup Water
1 tbsp honey
1 tbsp half & half
Few leaves of chives
Home made croutons

Directions


I cooked this recipe in Instant Pot (IP). It can be cooked on a stove top pressure cooker or a regular pan. I will be listing the cook time for each below. 


-Wash and chop (in big pieces) all the vegetables.
-Start IP on saute mode and add EVOO. 
-Once the oil is heated add garlic.
-Add chopped fennel and ginger. Saute till golden in color. 
-Add tomatoes and carrots. 
-Add one cup water.
-Add Salt & Pepper to taste
-Turn off IP.
-Put IP back on Soup mode and start for 10 minutes. Stove top pressure cooker would require about 4 whistles. Cooking in a regular pan would require about 20 minutes of covered cooking until all the vegetables are tender. 
- Once the cooking is finished manually release the pressure.
- Let the vegetables cool off and then blend it. You may use more water to get soup like consistency.
- At the time of serving, warm the soup in a stove top pan after adding honey, half & half and thinly cut chives. 
-Garnish with croutons of your choice.

Credit

-Recipe by Priyanka Aggarwal