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Fennel Apple Soup

​​allrecipes.com
serves 4
Ingredients
  • 1 large fennel bulb, cored and chopped
  • 2 tablespoons coconut oil
  • ¼ cup chopped shallot
  • 3 cups unsalted chicken stock
  • ½ cup apple juice
  • ½ cup dry white wine
  • 2 large apples - peeled, cored, and chopped
  • 2 sprigs fresh thyme
  • 1 large bay leaf
  • ½ teaspoon salt, or to taste
  • ½ teaspoon freshly ground black pepper, or to taste
  • ½ cup crumbled Greek feta cheese
Picture
Preparation
  • Step 1  Heat coconut oil in a large pot over medium heat. Add fennel and shallot; cook for about 5 minutes.
  • Step 2  Stir in chicken stock, apple juice, white wine, apples, thyme, and bay leaf. Increase heat to medium-high and bring to a boil. Reduce heat to low, cover, and simmer until everything is cooked through, about 20 minutes.
  • Step 3  Remove the pot from heat. Remove and discard bay leaf and thyme sprigs. Puree soup with an immersion blender or in a food processor until smooth. Work in batches, if necessary, return soup to the pot. Season with salt and pepper and taste. Adjust seasoning if necessary.
  • Step 4  Serve hot sprinkled with feta cheese.
Plow to Porch Organics, Inc.
5342 Hollister Ave, Santa Barbara, CA 93111

805-203-6222
mail@plowtoporch.com
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  • Home
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