APPLE FENNEL SOUP
Make and share this Apple Fennel Soup recipe from Food.com.
Provided by Charlotte J
Categories Apple
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 104.8, Fat 1, SaturatedFat 0.2, Sodium 71.1, Carbohydrate 17.7, Fiber 3.3, Sugar 9.6, Protein 3.3
FENNEL APPLE SOUP
Velvety and silky texture with a delicate, fresh taste. Simple to make, but elegant enough for dinner guests.
Provided by lutzflcat
Time 15m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 246.2 calories, Carbohydrate 27.6 g, Cholesterol 16.7 mg, Fat 11.1 g, Fiber 5.7 g, Protein 7.5 g, SaturatedFat 8.7 g, Sodium 660.2 mg, Sugar 15.5 g
FENNEL APPLE SOUP
Gluten free Fennel Apple Soup has been popping up everywhere --on various gluten free yahoo groups and in various magazines. Here's my version. http://www.elanaspantry.com/fennel-apple-soup/
Provided by Elanas Pantry
Categories Free Of...
Time 20m
Yield 1 pot, 4 serving(s)
Number Of Ingredients 6
Steps:
- 1. Heat olive oil in a large pot.
- 2. Saute onion over low or medium heat for 10-15 minutes until soft and almost browned.
- 3. Add fennel and apples and cook for 5-10 minutes until they start to soften or brown.
- 4. Add chicken stock and thyme.
- 5. Puree soup in small batches (for safety purposes) in a vita-mix until smooth and creamy.
- 6. Reheat soup and serve.
Nutrition Facts : Calories 249, Fat 10.1, SaturatedFat 1.7, Cholesterol 7.2, Sodium 405.9, Carbohydrate 34.4, Fiber 6.6, Sugar 16, Protein 8
APPLE AND FENNEL SOUP
Provided by Marian Burros
Categories dinner, one pot, soups and stews, appetizer
Time 1h40m
Yield 8 servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 286, UnsaturatedFat 5 grams, Carbohydrate 34 grams, Fat 14 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 8 grams, Sodium 962 milligrams, Sugar 16 grams, TransFat 0 grams
APPLE FENNEL SALAD
This fennel salad is a favorite of my wife's. Preserved lemon may be difficult to find, but the salad is still delicious without it. -Jason Purkey, Ocean City, Maryland
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, bring vinegar to a boil; cook 4-5 minutes or until thickened to a glaze consistency. Cool slightly., In a large bowl, combine arugula, fennel and apple. In a small bowl, whisk lemon juice, oil, pepper and salt until blended. Pour over salad and toss to coat. Add cheese and walnuts., Drizzle eight plates with balsamic glaze. Top with salad.
Nutrition Facts :
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