This Purple Potato Fennel Bisque with Chili Oil is silky smooth and extremely flavorful. The rosemary and thyme deliver a nice earthiness while the Thai Chili Olive Oil adds the perfect amount of heat. I often serve it with a side of crusty bread and a glass of wine.
I officially have the knitting bug! Seriously, I can’t get enough! I bought a bunch of yarn I plan to naturally dye with plants. I have been on a mission to acquire all the items I need to dye the yarn. I had been in search of a large enamel pot and thought I would check out a local second-hand store but didn’t think they would have one. I was wrong. I found exactly what I had in mind. I love it when that happens. Now, I need a hotplate and some mordent. I am so excited!
I made my first cowl and am currently working on my next one. This time, I plan to add mohair yarn and the wool yarn I dyed with Camilla flowers from my friend’s yard. I am using two strands together to create a different texture and color. My big goal is to make a sweater. I have been practicing different stitches on a scarf, which has been a lot of fun. Knitting is something I never thought I would be interested in. Never say never!
Serve this with a white Rioja or a Sauvignon Blanc.
Purple Potato Fennel Bisque with Chili Oil
Ingredients
- 2 1/2 Pounds Purple Potatoes - cubed
- 7 Cups Filtered Water – 1 cup reserved
- 2 Tablespoons Extra Virgin Olive Oil - divided
- 1/2 White Onion - diced
- 1 Large Shallot - minced
- 3 Large Cloves Garlic - minced
- 1 Tablespoon Fresh Rosemary Leaves
- 1 Tablespoon Fresh Thyme
- 1 Tablespoon + 2 Teaspoons Sea Salt
- 1/2 Teaspoon Black Pepper
- 2 Vegetable Bouillon Cubes salt-free
- 1/3 Cup Dry White Wine
- 2 Fennel Bulbs - core removed - quartered - thinly sliced
- 1 Teaspoon Sherry Vinegar
- 1 Cup Half and Half - can sub coconut milk or water - optional
- 2 Tablespoons Butter - can sub olive oil
Chili Oil
- 1/2 Cup Extra Virgin Olive Oil
- 4 Dried Chilies - such as Thai Arbol, birds eye
Garnish options:
- Chili Olive Oil
- Maldon Salt
- Fennel Fronds
- Crusty Bread
- Gruyere Cheese
Instructions
Chili Olive Oil
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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.
Soup
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Cut the potatoes into bite size chunks and place them into a bowl of water until ready to use and then you will drain the water.
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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.
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Add a tablespoon of olive oil to a large skillet over medium-low heat.
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Add the onions and shallots then saute for about 5 minutes. Next, add the garlic, rosemary, thyme and salt.
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Saute until the garlic just starts to become golden.
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Add the wine and bouillon cubes and mash up the bouillon. Add the fennel.
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Cook for about 10 minutes or until the fennel is soft.
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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.
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Blend in batches, puree soup in a food processor until smooth. I use an immersion blender after the food processor to make it extra smooth.
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Return soup to the same pot and add the reserved water then heat up and serve.
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Top with chili oil.
