Fennel Apple Soup Recipes

FENNEL AND APPLE SALAD

Steps:

• First, place the olive oil, apple cider vinegar, and salt into a dressing bottle or glass jar, close it and shake it to blend. If you like, you can add some freshly cracked black pepper, but it's not necessary.
• Second, rinse both the fennel bulb and apple. Cut off the long stalks of the fennel and discard them. Save a few of its feathery leaves to add to the salad.
• Next, using a mandolin, select the size of the blade you prefer. I used the middle blade size, creating slivers of both the fennel and apple that aren't too thin and not too thick.
• Shave the fennel, and transfer to a salad bowl.
• Then shave the green apple. Place the slices of the apple into one pile and with a knife cut the pile into fourths. Transfer to the salad bowl.
• Drizzle with some dressing over the salad, toss, and taste. If you prefer, you can add more vinaigrette to your liking, including seasoning with more salt to your taste. Toss some of the feathery leaves in, as a garnish.
• Cover with clear wrap and chill at least one hour or more before serving.
• Serve chilled.
• Yields: 6 servings

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.

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.

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.