APPLE FENNEL SOUP
Make and share this Apple Fennel Soup recipe from Food.com.
Provided by Charlotte J
Categories Apple
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot, combine broth, water, wine, apples, carrots, onion, fennel, bay leaf, thyme, and peppercorns; bring to boil.
- Reduce heat and simmer, covered, 20 minutes.
- Strain soup, reserving liquid.
- Remove bay leaf from apple-vegetable mixture in strainer.
- In blender or food processor, puree mixture; add reserved liquid and blend well.
- Reheat soup, if necessary; ladle into soup bowls and serve with a dollop of yogurt if desired.
Nutrition Facts : Calories 104.8, Fat 1, SaturatedFat 0.2, Sodium 71.1, Carbohydrate 17.7, Fiber 3.3, Sugar 9.6, Protein 3.3
APPLE AND FENNEL SOUP
Provided by Marian Burros
Categories dinner, one pot, soups and stews, appetizer
Time 1h40m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Finely chop fennel, reserving the herb. Finely chop leeks, 3 apples, onion, zucchini, carrots, basil and tarragon.
- In large saucepan, cook the vegetables in the butter until soft, about 10 minutes. Add chicken stock and simmer 45 minutes.
- 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.
- To serve, add Pernod if desired and garnish with remaining thin slices of apple and fennel herb.
Nutrition Facts : @context http, Calories 286, UnsaturatedFat 5 grams, Carbohydrate 34 grams, Fat 14 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 8 grams, Sodium 962 milligrams, Sugar 16 grams, TransFat 0 grams
ROASTED APPLES AND FENNEL
A quick fruit and vegetable pan roast rounded out with a touch of vinegar and spice is a simple, versatile accompaniment to most any main course.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Melt 2 tablespoons butter in a large ovenproof skillet. Add 2 Gala apples and 1 fennel bulb (both cut into wedges) and 6 halved small shallots and cook until golden, 2 to 3 minutes. Stir in 1 teaspoon chopped thyme, 1/4 teaspoon allspice, 1 teaspoon kosher salt and a few grinds of pepper. Roast at 425˚ F, tossing once, until tender, 15 minutes. Add 1 more tablespoon butter and 2 tablespoons cider vinegar; toss until glazed, 1 minute. Top with fennel fronds.
FENNEL CARROT SOUP
This soup is perfect as a first course for a special-occasion dinner. It gets its delicious flavor from toasted fennel seeds-a pleasant complement to the carrots, apple and sweet potato. -Marlene Bursey, Waverly, Nova Scotia
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, melt butter over medium-high heat. Add fennel; cook and stir 2-3 minutes or until lightly toasted. Add carrots, sweet potato and apple; cook and stir 5 minutes longer. , Stir in broth, rice, bay leaf and curry powder; bring to a boil. Reduce heat; simmer, covered, 30 minutes or until vegetables and rice are soft. , Remove from heat; cool slightly. Discard bay leaf. Process in batches in a blender until smooth; return to pan. Stir in lemon juice, salt and pepper. Cook over medium heat 5 minutes or until heated through, stirring occasionally. Sprinkle with parsley.
Nutrition Facts : Calories 117 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 989mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
FENNEL APPLE 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. http://www.elanaspantry.com/fennel-apple-soup/
Provided by Elanas Pantry
Categories Free Of...
Time 20m
Yield 1 pot, 4 serving(s)
Number Of Ingredients 6
Steps:
- 1. Heat olive oil in a large pot.
- 2. Saute onion over low or medium heat for 10-15 minutes until soft and almost browned.
- 3. Add fennel and apples and cook for 5-10 minutes until they start to soften or brown.
- 4. Add chicken stock and thyme.
- 5. Puree soup in small batches (for safety purposes) in a vita-mix until smooth and creamy.
- 6. Reheat soup and serve.
Nutrition Facts : Calories 249, Fat 10.1, SaturatedFat 1.7, Cholesterol 7.2, Sodium 405.9, Carbohydrate 34.4, Fiber 6.6, Sugar 16, Protein 8
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