Apple Fennel Soup Recipes

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FENNEL SOUP GRATIN

Provided by Ina Garten

Categories     side-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 13



Fennel Soup Gratin image

Steps:

  • Melt the butter in a large stockpot over medium-high heat. Add the fennel, onions, and thyme and saute for 20 to 25 minutes, until the onions and fennel are very tender and caramelized. (You can add a little water if it starts to stick.) Deglaze the pan by adding the brandy; reduce the heat to medium and cook for 3 minutes, scraping the bottom of the pan. Add the sherry and white wine and simmer, uncovered, for 10 minutes. Add the chicken stock, salt, and pepper and continue to cook, uncovered, for another 15 minutes. Add the Pernod and cook for 5 more minutes. Check for salt and pepper.
  • Preheat the broiler.
  • Ladle the soup into 6 to 8 ovenproof bowls and place 1 or 2 slices of French bread and a handful of Gruyère cheese on top of each bowl. Place the bowls on a baking sheet and slide them under the broiler for 3 minutes, or until the cheese is brown and bubbly, and serve.

1/4 pound unsalted butter
8 cups thinly sliced fennel, cored and tops removed (2 large bulbs)
8 cups thinly sliced yellow onions (4 large onions)
1 1/2 teaspoons minced fresh thyme leaves
1/4 cup brandy
1/2 cup medium-dry sherry
1/2 cup good white wine
8 cups good chicken stock
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1/4 cup Pernod
16 slices crusty French bread
3/4 pound Gruyere cheese, grated

APPLE AND FENNEL SOUP

Provided by Marian Burros

Categories     dinner, one pot, soups and stews, appetizer

Time 1h40m

Yield 8 servings

Number Of Ingredients 12



Apple and Fennel Soup image

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

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)

APPLE FENNEL SOUP

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



Apple Fennel Soup image

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

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)

ROASTED APPLES AND FENNEL

A quick fruit and vegetable pan roast rounded out with a touch of vinegar and spice is a simple, versatile accompaniment to most any main course.

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 0



Roasted Apples and Fennel image

Steps:

  • Melt 2 tablespoons butter in a large ovenproof skillet. Add 2 Gala apples and 1 fennel bulb (both cut into wedges) and 6 halved small shallots and cook until golden, 2 to 3 minutes. Stir in 1 teaspoon chopped thyme, 1/4 teaspoon allspice, 1 teaspoon kosher salt and a few grinds of pepper. Roast at 425˚ F, tossing once, until tender, 15 minutes. Add 1 more tablespoon butter and 2 tablespoons cider vinegar; toss until glazed, 1 minute. Top with fennel fronds.

FENNEL CARROT SOUP

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



Fennel Carrot Soup image

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

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

FENNEL, GARLIC AND POTATO SOUP

This anise-scented soup is reminiscent of the classic potato and leek soup known as vichyssoise, but it's lighter and contains no dairy. It's good hot or cold.

Provided by Martha Rose Shulman

Categories     soups and stews, appetizer, side dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 15



Fennel, Garlic and Potato Soup image

Steps:

  • Heat the olive oil in a large, heavy soup pot or Dutch oven over medium heat and add the onion, celery, chopped fennel and a generous pinch of salt. Cook gently for about 5 to 8 minutes, until the vegetables have softened and lost some of their volume. Add the potatoes, garlic, bouquet garni and the water or stock and bring to a boil. Reduce the heat, add salt to taste, cover and simmer 45 minutes.
  • Remove the bouquet garni. Blend the soup until smooth with an immersion blender, or ladle into a blender, working in 1 1/2-cup batches. Remove the center from the blender cover, place a towel over the cover and pull it down tightly to prevent splashing. Blend and return to the pot. Heat through, add salt and pepper to taste and serve, or chill and serve cold, with your choice of garnishes.

2 tablespoons extra virgin olive oil
1/2 large or 1 medium onion, diced
2 stalks celery, sliced
2 pounds bulb fennel, trimmed, washed and diced
1 pound Yukon gold potatoes, peeled and diced
6 garlic cloves or 1/2 head green garlic, peeled and cut in half
Salt to taste
A bouquet garni made with a bay leaf, a couple of sprigs each parsley and thyme, 1/2 teaspoon fennel seeds and 1/4 teaspoon black peppercorns, tied in cheesecloth
2 quarts water, vegetable stock or chicken stock
Freshly ground pepper
Chopped fresh fennel fronds
Lightly crushed fennel seeds
Paper-thin slices of fennel bulb
Garlic croutons
Shaved Parmesan

FENNEL APPLE SOUP

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



Fennel Apple Soup image

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

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

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