Best 2 Fennel Apple Soup Recipes

Fennel and apples, two seasonal favorites, come together in this delightful soup to create a symphony of flavors that will warm your soul. The sweetness of the apples balances the anise-like flavor of the fennel, while the addition of onion, celery, and garlic adds depth and savory notes. This soup is not only delicious but also packed with nutrients. Fennel is a good source of vitamin C and potassium, while apples are rich in fiber and antioxidants. A dollop of crème fraîche or a sprinkle of crumbled blue cheese adds a touch of richness and complexity to this already flavorful soup. For a vegan alternative, you can use coconut milk instead of crème fraîche. Whether you serve it as a starter or a main course, this fennel and apple soup is sure to impress your taste buds. In addition to the classic recipe, the article also includes variations such as a creamy fennel and apple soup, a roasted fennel and apple soup, and a fennel and apple soup with sausage. With so many options to choose from, you're sure to find the perfect fennel and apple soup recipe to suit your taste.

Let's cook with our recipes!

FENNEL APPLE SOUP

Fennel Apple Soup image

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

Ingredients

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

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

APPLE AND FENNEL SOUP

Apple and Fennel Soup image

Provided by Marian Burros

Categories dinner, one pot, soups and stews, appetizer

Time 1h40m

Yield 8 servings

Number Of Ingredients 12

Ingredients

1 large head fennel, with as much herb as possible
2 large leeks, white part only
4 green (Granny Smith) apples
1 medium-size onion
3 medium-size zucchini, trimmed
2 large carrots, scraped and trimmed
3 ounces fresh basil, stems removed
3 ounces fresh tarragon, stems removed
1/4 pound butter
2 pints chicken stock
Salt and freshly ground pepper to taste
1 small shot glass Pernod (optional)

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

Tips:

Choose ripe and flavorful apples. Granny Smith, Braeburn, and Honeycrisp are all good options.
Use fresh fennel bulbs. Look for bulbs that are firm and have no blemishes.
Sauté the fennel and apples until they are softened. This will help to bring out their flavor.
Add the chicken broth and simmer until the vegetables are tender. You can also use vegetable broth if you prefer.
Puree the soup until it is smooth. You can use an immersion blender or a regular blender.
Season the soup to taste. Salt, pepper, and a pinch of cayenne pepper are all good options.
Garnish the soup with fresh fennel fronds or chopped parsley.

Conclusion:

Fennel apple soup is a delicious and healthy soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. This soup is a good source of vitamins and minerals, including vitamin C, potassium, and fiber. It is also a low-calorie soup that is perfect for those who are watching their weight.