FENNEL & APPLE SOUP

FENNEL & APPLE SOUP

Makes about 8 cups

INGREDIENTS

1 onion, minced-(via chop board or food processor)

3 small shallots, minced

3 fennel bulbs, diced

1 apple, peeled, cored and diced

3 tablespoons extra-virgin olive oil

1 tablespoon fennel seed

1 quart vegetable stock or low-sodium broth

½ teaspoon fresh thyme leaves

½ teaspoon salt

Freshly ground black pepper

METHOD

1. With a sauce pan on low heat, gently sauté the onion and shallots in 1 tablespoon olive oil without browning them.

2. Still on heat, add the fennel and apple. Season with pepper.

3. Add the fennel seeds and stir, cover with stock. Simmer for 30 minutes.

4. Add thyme, and season with up to ½ teaspoon salt and more pepper to taste.

5. Transfer to a blender and blend to puree, adding remaining 2 tablespoons olive oil, after this, you are done.