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Fennel and apple soup with fennel seed toast
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Cozy up with a comforting fennel soup infused with anise and apple flavors.
Ingredients:
  • 36.40 gm olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 (about 900g) fennel bulbs, fronds reserved, coarsely chopped
  • 2 green apples, peeled, coarsely chopped
  • 1.25L (5 cups) chicken style liquid stock
  • 36.40 gm extra virgin olive oil
  • 20.00 ml fennel seeds
  • 20.00 ml chopped fresh oregano
  • 2 tsp finely grated lemon rind
  • 1/2 small French bread stick (baguette), cut into 12 thin slices
  • Double cream, to serve
Instructions:
  • In a large saucepan over medium heat, heat olive oil. Sauté onion until soft, about 10 minutes. Stir in garlic, fennel, and apple. Cook until apple begins to soften, about 3 minutes. Pour in stock and bring to a boil. Reduce heat to medium-low and simmer for 20-25 minutes until vegetables are soft.
  • Puree half of the fennel mixture in a blender until silky. Transfer to a saucepan, then repeat with the rest of the mixture. Heat the soup over medium heat for 2 minutes until warm. Add salt and pepper to taste.
  • Preheat your oven to 200°C. In a small bowl, mix extra virgin olive oil, fennel seeds, oregano, and lemon rind together. Lay out the bread on a baking tray and generously brush it with the oil mixture. Bake until golden brown, about 8-10 minutes.
  • Ladle the soup into bowls. Drizzle with cream and garnish with fennel fronds. Serve alongside fennel seed toast.

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