Fennel & Apple Soup
INGREDIENTS :
- 1 onion, minced
- 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
Fennel & Apple Soup
Adapted for Food Day
Makes about 8 cups
DIRECTIONS :
- Gently sauté the onion and shallots in 1 tablespoon olive oil without browning them.
- Add the fennel and apple. Season with pepper.
- Stir in the fennel seeds and cover with stock. Simmer for 30 minutes.
- Add thyme, and season with up to ½ teaspoon salt and more pepper to taste.
- Transfer to a blender and puree, adding remaining 2 tablespoons olive oil.
Per Serving (1 cup):
Calories 110; Total Fat 6 g; Sat Fat 0.5 g; Protein 2 g; Carbs 14 g; Fiber 4 g; Cholesterol 0 mg; Sodium 260 mg.
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