Purple Potato Fennel Bisque with Thai Chili Olive Oil

This Purple Potato Fennel Bisque is very creamy and flavorful.  The rosemary and thyme add a nice earthiness and the Thai Chili Olive Oil adds the perfect amount of heat.  I like to serve it with some crusty bread and a glass of wine.

Purple-potato I try to find ways to use fennel because it is so good for you and very versatile.   Fennel is great for increasing the brain’s function and it also increases the reach of oxygen to the brain.  So when you need to be on top of your game, eat some fennel!

This soup is ridiculously easy to make.  Saute some onions, garlic and fennel then add water, potatoes and spices, then cook until soft and puree.  That’s it!

Purple-potato-Fennel Serve this with a white Rioja or a Sauvignon Blanc.

Purple-potatoes Purple Potato Fennel Bisque Recipe:

10 – 12 Servings

  • 2 1/2 Pounds Purple Potatoes
  • 7 Cups Filtered Water – 1 cup reserved
  • 2 Fennel Bulbs
  • 1/2  White Onion
  • 1 Large Shallots
  • 3  Large Cloves Garlic
  • 1/4 Cup Extra Virgin Olive Oil
  • 2  Vegetable Bouillon Cubes (salt-free)
  • 1/3 Cup Dry White Wine
  • 2 Tablespoons Fresh Rosemary Leaves
  • 1 Teaspoon Thyme
  • 1 Tablespoon + 1 Teaspoon Sea Salt
  • 1/4 Teaspoon Black Pepper

Thai Chili Olive Oil – For the whole recipe

  • 1/2 Cup Extra Virgin Olive Oil
  • 4 Dried Thai Chilies

Garnish options:

  • Thai Chili Olive Oil
  • Maldon Salt
  • Fennel Fronds
  • Crusty Bread
  • Gruyere Cheese

Cut the potatoes into bite size chunks and place into a bowl of water until ready to use and then you will drain the water.

Cut the stalks off of the fennel bulb, then cut the bulb in half, then cut out the core, then slice each half in half and then slice as thin as you can.  Set aside.

Add a tablespoon of olive oil to a large skillet over medium-low heat.  Add the onions and shallots then saute for about 5 minutes. Next, add the garlic, rosemary, thyme and salt.  Saute until the garlic just starts to become golden.  Add the wine and bouillon cubes and mash up the bouillon. Add the fennel.  Cook for about 10 minutes or until fennel is soft.

Add 6 cups of water to the pot and bring to a boil then turn the heat down to medium and carefully add the drained potatoes and cook until potatoes are soft about 20 minutes.

Blend in batches, puree soup in food processor until smooth.  I use an immersion blender after the food processor to make it extra smooth.

Return soup to the same pot and add the reserved water then heat up and serve.

Top with garnishes of your choice.

Thai Chili Olive Oil

Add oil and chilies to a small pot.  Turn the stove on, in between low and medium-low and let simmer for 20 minutes.  Remove from heat and let cool then pour into a jar.

Purple Health Benefits:

Purple potatoes are originally from their origins in Peru and Bolivia.  They contain 4 times as much antioxidants as Russet potatoes. The deep blue or purple color produces a flavonoid antioxidant called anthocyanin which helps boost the immune system, the same that can be found it blueberries, blood oranges,  pomegranates and black rice.  They are high in potassium and have anti-inflammatory properties.  Purple potatoes have a high concentration of phytochemicals and one called chlorogenic acid and has been linked to lowering blood pressure.  They are also a good source of complex carbohydrates, vitamin C, folic acid and iron.

Fennel is a very good source of fiber that helps limit cholesterol build-up and helps to maintain healthy levels of cholesterol in the blood.  The fiber also helps remove carcinogens from the colon and it can eliminate constipation.  It contains the phytonutrient anethole, the main part of its volatile oil that has been shown to reduce inflammation and also helping prevent the occurrence of cancer.   It is also an excellent source of vitamin C, which is helpful for eye inflammation, and reduces premature aging and macular degeneration.  There are high levels of potassium in the fennel bulbs and seeds and can help increase brain function and cognitive abilities and it also increases the reach of oxygen to the brain.  The fronds above the fennel bulbs contain important vitamins, like pantothenic acid, vitamin B6, niacin, riboflavin, and thiamin.



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