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.
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