Fennel Apple Soup

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

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.
Fennel Apple Soup

Ingredients

  • ½ cup apple juice
  • ½ cup dry white wine
  • ½ teaspoon freshly ground black pepper, or to taste
  • 1 large bay leaf
  • 2 sprigs fresh thyme
  • ½ teaspoon salt, or to taste
  • 2 tablespoons coconut oil
  • 3 cups unsalted chicken stock
  • ½ cup crumbled Greek feta cheese
  • 1 large fennel bulb, cored and chopped
  • ¼ cup chopped shallot
  • 2 large tart apples (such as Granny Smith) - peeled, cored, and chopped

Categories

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