Name: Fennel Apple Soup
Prep time: 15 min
Total time: 15 min
Yield: 1
Ingredients: 1 large fennel bulb, cored and chopped; 2 tablespoons coconut oil; 0.25 cup chopped shallot; 3 cups unsalted chicken stock; 0.5 cup apple juice; 0.5 cup dry white wine; 2 large tart apples (such as Granny Smith) - peeled, cored, and chopped; 2 sprigs fresh thyme; 1 large bay leaf; 0.5 teaspoon salt, or to taste; 0.5 teaspoon freshly ground black pepper, or to taste; 0.5 cup crumbled Greek feta cheese

Fennel Apple Soup

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Prep Time:
15 minutes

Total Time:
15 minutes

Velvet-smooth fennel and apple soup: Easy yet elegant for entertaining.

Ingredients:

1 large fennel bulb, cored and chopped
2 tablespoons coconut oil
0.25 cup chopped shallot
3 cups unsalted chicken stock
0.5 cup apple juice
0.5 cup dry white wine
2 large tart apples (such as Granny Smith) - peeled, cored, and chopped
2 sprigs fresh thyme
1 large bay leaf
0.5 teaspoon salt, or to taste
0.5 teaspoon freshly ground black pepper, or to taste
0.5 cup crumbled Greek feta cheese

Instructions:

In a large pot over medium heat, sauté fennel and shallot in fragrant coconut oil for 5 minutes.
Combine chicken stock, apple juice, white wine, apples, thyme, and bay leaf in a pot. Bring to a boil over medium-high heat. Reduce heat, cover, and simmer for about 20 minutes until fully cooked.
Remove the pot from the heat, then discard the bay leaf and thyme sprigs. Use an immersion blender or food processor to puree the soup until smooth. If needed, work in batches and return the soup to the pot. Season with salt and pepper, taste, and adjust seasoning as needed.
Serve piping hot, generously sprinkled with crumbled feta cheese.

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