Apple and Fennel Soup
Updated October 10, 2023
- Total Time
- 1 hour 40 minutes
- Prep Time
- 40 minutes
- Cook Time
- 1 hour
- Rating
- Comments
- Read comments
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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
¼ pound butter
2 pints chicken stock
Salt and freshly ground pepper to taste
1 small shot glass Pernod (optional)
Nutritional analysis per serving (8 servings)
34 grams carbs; 34 milligrams cholesterol; 351 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 8 grams saturated fat; 14 grams fat; 7 grams fiber; 1027 milligrams sodium; 9 grams protein; 16 grams sugar
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.