Reviewed: Apr. 12, 2012

Yummy! Changed the recipe a bit. Caramelized the onions in the butter and deglazed the pan with dry sherry (no anise liqueur on hand). Added extra fennel and dried basil, decreased the salt to a single teaspoon of coarse sea salt, and added a bit of sugar to cut the acid of the tomatoes. Instead of half and half, used a block of lowfat cream cheese and a cup of skim milk, and then hit it with the immersion blender. Ate it with grilled cheese sandwiches. Husband was pleased! Will definitely make again.

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Reviewer:

Pyxis

Reviewed: Mar. 15, 2012

This bisque is absolutely delicious! I didn't have any anise liquor so used a little bit of 2% milk and it was still amazing. Easy to make and wonderful! I highly recommend this recipe!

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AndreaLiz

Reviewed: Mar. 5, 2012

Great soup. I didn't have any anise flavored liqueur, but I guess I didn't miss it because it was delicious. I can't wait to use this on pasta.

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GoGatorWife

Cooking Level: Expert

Living In: Wyoming, Michigan, USA

Reviewed: Jan. 28, 2012

Delicious recipe. Like others I used less salt (only 2tsp). I didn't have anise liqueur, but I did have anise extract so I substituted with 2 tsp of extract. I was concerned the anise and fennel would be overpowering given the strong aroma, but after cooking and letting the favors blend I was pleasantly surprised. We loved it!

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pkboiler

Reviewed: Jan. 12, 2011

This is wonderful and easy to make. I cut the salt in half and use 2Tlb dried basil instead of the fresh as it's hard to find good fresh basil here. I also add about 1 pound raw shrimp and 1/2 pound scallops and one can of chopped clams for the last 5 or so minutes of cooking (the shrimp turn orange when done). It's an amazing meal that always seems to evaporate before my eyes. Thanks Kim.

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Jude Boese

Reviewed: Oct. 17, 2010

so yummy but to much salt for me and im a salt lover

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leilak17

Reviewed: Apr. 5, 2010

This is a good "thick" soup. I did not have anise liqueur or half-n-half, so I used 1% milk. I think next time I might add a cup of V8 juice or vegetable broth to make it more soup-like not sauce like.

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Reviewer:

Yummy!

Cooking Level: Intermediate

Home Town: Fort Walton Beach, Florida, USA

Living In: Elmendorf Afb, Alaska, USA

Reviewed: Feb. 5, 2010

Absolutely delicious! Left out the fennel seed (too much for my husband) and used one cup whole milk and one cup half-and-half. Can't wait to make this with fresh tomatoes this summer. Truly a masterpiece. Thanks for such a fabulous flavor.

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