Best Fennel Apple Soup Recipes

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 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.

APPLE FENNEL SOUP

Steps:

• 1. Melt butter over medium heat in an 8 qt saucepan. 2. Add shallot and garlic and sweat for 2-3 minutes until fragrant and translucent. 3. Add fennel, apple, celery, lemon, honey, salt, and chicken stock and bring to a simmer 4. Simmer for 10-15 minutes until everything is very tender and cooked through. 5. Remove from heat and toss in the greens and herbs. Puree the soup in two batches. You can pass it through a fine mesh sieve for a smoother texture. I prefer it well processed and hearty. 6. Stir in the cream and cider and adjust the seasoning to taste. Garnish with chopped herbs or creme fraiche.