Fennel Apple Soup

This fennel and apple soup has a velvety and silky texture with a delicate, fresh taste. Simple to make, but elegant enough for dinner guests.

• Preparation Time: 15 mins
• Total Time: 15 mins
• Calories: 246 Calories

Ingredients

• 1 large bay leaf
• 2 sprigs fresh thyme
• 2 tablespoons coconut oil
• 3 cups unsalted chicken stock
• 1 large fennel bulb, cored and chopped
• 2 large tart apples (such as Granny Smith) - peeled, cored, and chopped
• 0.5 teaspoon salt, or to taste
• 0.5 teaspoon freshly ground black pepper, or to taste
• 0.5 cup apple juice
• 0.5 cup dry white wine
• 0.5 cup crumbled Greek feta cheese
• 0.25 cup chopped shallot

Recipe Instructions

Step 1

Heat coconut oil in a large pot over medium heat. Add fennel and shallot; cook for about 5 minutes.

Step 2

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.

Step 3

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.

Step 4

Serve hot sprinkled with feta cheese.