Fennel Apple Soup Recipes

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.

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.

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.

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.