Fennel and Potato Bisque With Crumbed Salt Cod And Green Olives
- Total Time
- About 45 minutes
- Rating
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Ingredients
- 4medium-size fennel bulbs, trimmed and cut into 1-inch chunks
- 2small baking potatoes, peeled and cut into 1-inch chunks
- 4cups chicken broth, homemade or low-sodium canned
- 8cloves roasted garlic, peeled
- 1teaspoon salt, plus more to taste
- Freshly ground pepper to taste
- 6ounces salt cod, soaked in water overnight (water changed several times), drained
- ¼cup bread crumbs
- 2teaspoons olive oil
- 4teaspoons pitted and chopped green olives
Nutritional analysis per serving (4 servings)
413 calories; 8 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 49 grams carbohydrates; 9 grams dietary fiber; 14 grams sugars; 39 grams protein; 3548 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the fennel, potatoes and chicken broth in a large saucepan and bring to a boil. Reduce heat and simmer until the vegetables are tender, about 25 minutes. Place in a food processor with the roasted garlic and process until smooth. Return to the saucepan and season with the salt and pepper to taste. Keep warm over low heat.
- Step 2
Shred the salt cod with a knife. Place in a bowl and toss with the bread crumbs. Heat the olive oil in a medium-size nonstick skillet over medium heat. Add the cod and saute until the crumbs are browned, about 5 minutes. Divide the soup among 4 bowls and top with the salt cod and olives. Serve immediately.
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