Apple and Fennel Soup
Updated Oct. 11, 2023
- Total Time
- 1 hour 40 minutes
- Prep Time
- 40 minutes
- Cook Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1large head fennel, with as much herb as possible
- 2large leeks, white part only
- 4green (Granny Smith) apples
- 1medium-size onion
- 3medium-size zucchini, trimmed
- 2large carrots, scraped and trimmed
- 3ounces fresh basil, stems removed
- 3ounces fresh tarragon, stems removed
- ¼pound butter
- 2pints chicken stock
- Salt and freshly ground pepper to taste
- 1small shot glass Pernod (optional)
Nutritional analysis per serving (8 servings)
351 calories; 14 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 34 grams carbohydrates; 7 grams dietary fiber; 16 grams sugars; 9 grams protein; 1027 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Finely chop fennel, reserving the herb. Finely chop leeks, 3 apples, onion, zucchini, carrots, basil and tarragon.
- Step 2
In large saucepan, cook the vegetables in the butter until soft, about 10 minutes. Add chicken stock and simmer 45 minutes.
- Step 3
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.
- Step 4
To serve, add Pernod if desired and garnish with remaining thin slices of apple and fennel herb.
Private Notes
Comments
Loved this super-vegetable soup, though I did double the amount of broth.it was still plenty thick.
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