Apple Fennel Soup Recipes

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APPLE AND FENNEL SOUP



Apple and Fennel Soup image

Provided by Marian Burros

Categories     dinner, one pot, soups and stews, appetizer

Time 1h40m

Yield 8 servings

Number Of Ingredients 12

1 large head fennel, with as much herb as possible
2 large leeks, white part only
4 green (Granny Smith) apples
1 medium-size onion
3 medium-size zucchini, trimmed
2 large carrots, scraped and trimmed
3 ounces fresh basil, stems removed
3 ounces fresh tarragon, stems removed
1/4 pound butter
2 pints chicken stock
Salt and freshly ground pepper to taste
1 small shot glass Pernod (optional)

Steps:

  • Finely chop fennel, reserving the herb. Finely chop leeks, 3 apples, onion, zucchini, carrots, basil and tarragon.
  • In large saucepan, cook the vegetables in the butter until soft, about 10 minutes. Add chicken stock and simmer 45 minutes.
  • Puree soup in food processor or electric blender and, if possible, pass through a food mill with a medium-size blade. Return puree to pot. Add salt and pepper.
  • To serve, add Pernod if desired and garnish with remaining thin slices of apple and fennel herb.

Nutrition Facts : @context http, Calories 286, UnsaturatedFat 5 grams, Carbohydrate 34 grams, Fat 14 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 8 grams, Sodium 962 milligrams, Sugar 16 grams, TransFat 0 grams

FENNEL APPLE SOUP



Fennel Apple Soup image

Velvety and silky texture with a delicate, fresh taste. Simple to make, but elegant enough for dinner guests.

Provided by lutzflcat

Time 15m

Yield 4

Number Of Ingredients 12

1 large fennel bulb, cored and chopped
2 tablespoons coconut oil
¼ cup chopped shallot
3 cups unsalted chicken stock
½ cup apple juice
½ cup dry white wine
2 large Granny Smith Apple, large
2 sprigs fresh thyme
1 large bay leaf
½ teaspoon salt, or to taste
½ teaspoon freshly ground black pepper, or to taste
½ cup crumbled Greek feta cheese

Steps:

  • Heat coconut oil in a large pot over medium heat. Add fennel and shallot; cook for about 5 minutes.
  • Stir in chicken stock, apple juice, white wine, apples, thyme, and bay leaf. Increase heat to medium-high and bring to a boil. Reduce heat to low, cover, and simmer until everything is cooked through, about 20 minutes.
  • Remove the pot from heat. Remove and discard bay leaf and thyme sprigs. Puree soup with an immersion blender or in a food processor until smooth. Work in batches, if necessary, return soup to the pot. Season with salt and pepper and taste. Adjust seasoning if necessary.
  • Serve hot sprinkled with feta cheese.

Nutrition Facts : Calories 246.2 calories, Carbohydrate 27.6 g, Cholesterol 16.7 mg, Fat 11.1 g, Fiber 5.7 g, Protein 7.5 g, SaturatedFat 8.7 g, Sodium 660.2 mg, Sugar 15.5 g

APPLE FENNEL SOUP



Apple Fennel Soup image

Make and share this Apple Fennel Soup recipe from Food.com.

Provided by Charlotte J

Categories     Apple

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

2 cups low sodium chicken broth
2 cups water
1/2 cup white wine
2 golden delicious apples, peeled, cored, and chopped
1 cup carrot, thinly sliced
1 small onion, thinly sliced
1 cup fennel, chopped
1 bay leaf
1/4 teaspoon dried thyme leaves
6 peppercorns
4 teaspoons plain nonfat yogurt (optional)

Steps:

  • In a large pot, combine broth, water, wine, apples, carrots, onion, fennel, bay leaf, thyme, and peppercorns; bring to boil.
  • Reduce heat and simmer, covered, 20 minutes.
  • Strain soup, reserving liquid.
  • Remove bay leaf from apple-vegetable mixture in strainer.
  • In blender or food processor, puree mixture; add reserved liquid and blend well.
  • Reheat soup, if necessary; ladle into soup bowls and serve with a dollop of yogurt if desired.

Nutrition Facts : Calories 104.8, Fat 1, SaturatedFat 0.2, Sodium 71.1, Carbohydrate 17.7, Fiber 3.3, Sugar 9.6, Protein 3.3

FENNEL APPLE SOUP



Fennel Apple Soup image

Gluten free Fennel Apple Soup has been popping up everywhere --on various gluten free yahoo groups and in various magazines. Here's my version. http://www.elanaspantry.com/fennel-apple-soup/

Provided by Elanas Pantry

Categories     Free Of...

Time 20m

Yield 1 pot, 4 serving(s)

Number Of Ingredients 6

2 tablespoons extra virgin olive oil
1 onion
2 fennel bulbs, stems removed and diced (medium to large )
2 large apples, peeled, cored and diced (I used Honeycrisp)
1 quart chicken stock
2 -3 sprigs thyme

Steps:

  • 1. Heat olive oil in a large pot.
  • 2. Saute onion over low or medium heat for 10-15 minutes until soft and almost browned.
  • 3. Add fennel and apples and cook for 5-10 minutes until they start to soften or brown.
  • 4. Add chicken stock and thyme.
  • 5. Puree soup in small batches (for safety purposes) in a vita-mix until smooth and creamy.
  • 6. Reheat soup and serve.

Nutrition Facts : Calories 249, Fat 10.1, SaturatedFat 1.7, Cholesterol 7.2, Sodium 405.9, Carbohydrate 34.4, Fiber 6.6, Sugar 16, Protein 8

FENNEL CARROT SOUP



Fennel Carrot Soup image

This soup is perfect as a first course for a special-occasion dinner. It gets its delicious flavor from toasted fennel seeds-a pleasant complement to the carrots, apple and sweet potato. -Marlene Bursey, Waverly, Nova Scotia

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 8 servings.

Number Of Ingredients 13

1 tablespoon butter
1/2 teaspoon fennel seed
1-1/2 pounds carrots, sliced
1 medium sweet potato, peeled and cubed
1 medium apple, peeled and cubed
3 cans (14-1/2 ounces each) vegetable broth
2 tablespoons uncooked long grain rice
1 bay leaf
1/4 teaspoon curry powder
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons minced fresh parsley

Steps:

  • In a large saucepan, melt butter over medium-high heat. Add fennel; cook and stir 2-3 minutes or until lightly toasted. Add carrots, sweet potato and apple; cook and stir 5 minutes longer. , Stir in broth, rice, bay leaf and curry powder; bring to a boil. Reduce heat; simmer, covered, 30 minutes or until vegetables and rice are soft. , Remove from heat; cool slightly. Discard bay leaf. Process in batches in a blender until smooth; return to pan. Stir in lemon juice, salt and pepper. Cook over medium heat 5 minutes or until heated through, stirring occasionally. Sprinkle with parsley.

Nutrition Facts : Calories 117 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 989mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

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