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Fennel Apple Soup

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Ingredients (6)

  • 2 tablespoons extra virgin olive oil
  • 1 onion
  • 2 (medium to large) fennel bulbs stems removed and diced
  • 2 large apples (I used Honeycrisp), peeled, cored and diced
  • 1 quart chicken stock
  • 2-3 sprigs thyme

Summary

It seems that Fennel Apple Soup is on everyone’s radar these days. And what better time than now?! It’s perfect soup weather here in Boulder—a toasty -2 outside, which begs for 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.

Instructions

  1. 1Heat olive oil in a large pot
  2. 2Saute onion over low or medium heat for 10-15 minutes until soft and almost browned
  3. 3Add fennel and apples and cook for 5-10 minutes until they start to soften or brown
  4. 4Add chicken stock and thyme
  5. 5Puree soup in small batches (for safety purposes) in a vita-mix until smooth and creamy
  6. 6Reheat soup and serve
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