APPLE FENNEL SOUP

APPLE FENNEL SOUP

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2 tablespoons extra virgin olive oil
1 onion, chopped
2 (medium to large) fennel bulbs, stems removed and diced
2 large apples (peeled, cored, and diced)
1 liter homemade vegetable broth
2-3 sprigs thyme

Heat extra virgin olive oil in a large pot. Sauté onion over low or medium heat for 10-15 minutes until soft and almost browned. Add fennel and apples. Cook for 5-10 minutes until they start to soften or brown. Add vegetable stock and thyme. Simmer for 10 minutes. Puree the soup in small batches in a food processor or blender until smooth and creamy. Reheat the soup before serving

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  • Caro Doss