Sunday, October 25, 2015

Fennel-Apple Soup

  • 1  C onion, diced
  • 2 cloves garlic, crushed and minced
  • 1 C fennel, stalks trimmed and cut into 2" pieces, fronds reserved
  • 2 C diced apples
  • 1 C diced zucchini
  • 2 C chicken stock
  • 1 C milk
  • 1/4 C fresh herbs (I used a mixture of parsley and thyme)
  • freshly ground salt
  • freshly ground pepper
  • shredded parmesan for garnish

Place onion, garlic, fennel, apples, zucchini, and chicken stock in a large pot. Simmer until the apple and fennel are cooked and the liquid has reduced slightly. Let the soup mixture slightly cool and blend till smooth. Add in milk, to your preference on thickness. Season to taste with salt and pepper. Heat to warm again, then fold in fresh herbs just before serving. Garnish with fennel fronds and a sprinkle of shredded parmesan cheese. Serve immediately.

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