Fennel Apple Soup

Name: Fennel Apple Soup
Yield: 1 pot
Ingredients: 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

Easy

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1 pot Easy

Total: 20-30 minutes Active: 5-15 minutes

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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

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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.

by elanaspantry

Instructions

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

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