Fennel Apple Soup
Description
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.
Ingredients
•
1 large fennel bulb, cored and chopped
•
2 tablespoons coconut oil
•
1/4 cup chopped shallot
•
3 cups unsalted chicken stock
•
1/2 cup apple juice
•
1/2 cup dry white wine
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2 large tart apples (such as Granny Smith) - peeled, cored, and chopped
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2 sprigs fresh thyme
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1 large bay leaf
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1/2 teaspoon salt, or to taste
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1/2 teaspoon freshly ground black pepper, or to taste
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1/2 cup crumbled Greek feta cheese
Directions
1
Heat coconut oil in a large pot over medium heat. Add fennel and shallot; cook for about 5 minutes.
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.
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.
4
Serve hot sprinkled with feta cheese.