Tomato and Fennel Bisque recipe | PCC Community Markets

Ingredients

• 3 tablespoons butter
• 1 tablespoon olive oil
• 2 fennel bulbs, cored and chopped
• 2 large shallots, sliced
• 3 cloves garlic, minced
• Salt and pepper, to taste
• 3 pounds tomatoes, coarsely chopped
• 1/4 cup white wine
• 1 bay leaf
• 6 to 8 cups vegetable stock
• 1/2 cup heavy cream
• 1 ear corn, kernels removed
• 2 tablespoons chopped fresh basil