Narrow Gate Vineyard’s Fennel Bisque
with crispy prosciutto, parmesan, & extra virgin olive oil drizzle

Serves 8

2 yellow, white or red onions peeled & roughly chopped
8 oz fennel bulb chopped (green part cut off, reserve a few fronds for garnish)
2 Medium Yukon Gold potatoes cut into ½” cubes
1 Large or 2 small cloves of peeled garlic roughly chopped
2 T butter
¼ C white wine (can also use sherry)
1 t salt (or to taste) & ¼ - ½ t finely ground fresh black pepper
2 bay leaves
1 teaspoon toasted fennel or anise seeds, finely ground in spice grinder or mortar & pestle
3 sprigs fresh thyme or ½ t dried, finely ground
1/8 t grated fresh nutmeg or pinch of ground nutmeg
¼ t finely grated lemon zest
1 C heavy cream
2 C Vegetable * or broth (can also use chicken stock)
1 ¼ C water
4 oz. Proscuitto cooked & crumbled

In a deep 6 qt. stock pot, set on medium high heat, melt butter, add chopped onions, fennel bulb, potatoes,
garlic, bay leaves, thyme & toss. Pour water over vegetables & herbs, bring to simmer, cover & “sweat” vegetables
until tender, about 20 minutes. Remove lid & add vegetable stock, nutmeg & toasted fennel seed, bring to hard
simmer & (almost to a boil) for 10 minutes, remove from heat and let cool slightly so it’s not hot to the touch.
Remove wilted, cooked bay leaves and thyme sprigs, add salt, pepper & cream. Using a food processor, stick
blender or juice blender, puree until smooth. Taste for seasoning & adjust to taste.

SERVING: Ladle into bowls, top with ¼ t finely chopped fennel fronds, crispy chopped prosciutto, finely grated
parmesan & extra virgin olive oil drizzle.

MAKE AHEAD: Can be made up to 3 days ahead & refrigerated. Slowly warm up on stove.
Can freeze up to 3 months – just omit cream and add after thawed & reheated.

Narrow Gate Vineyards & Winery - 4282 Pleasant Valley Road - Placerville, CA - 95667 - 530.644.6201