Best Apple And Fennel Soup Recipes

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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

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

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