Applefennelsoup Recipes

APPLE AND FENNEL SOUP

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.

APPLE FENNEL SOUP

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.

FENNEL APPLE SOUP

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.