Carrot/Fennel Soup with Sauteed Apple
An absolutely lovely combination of flavors! Carrot and fennel work perfectly together.
Ingredients / Prep:
2 tbsp. Olive Oil
1 large yellow Onion, chopped
1 large bulb Fennel, chopped
1 tbsp. Fennel Seed, crushed
1 large Yukon Gold Potato, peeled and chopped
6 Carrots, peeled and chopped
4 cups Chicken Stock
1/4 cup White Wine
1/2 cup Heavy Cream (optional)
Salt & Pepper, to taste
1 Apple or Pear, peeled and chopped
Instructions / Assembly:
Heat the oil in a large skillet — Saute onion and fennel. After about 4 minutes, add crushed fennel seed. Continue saute another two minutes. Transfer to large soup pot.
To soup pot, add potato chunks and carrots; add the chicken stock and wine. Simmer gently for 20 – 30 minutes.
Using a hand-held blender, carefully blend entire mixture till smooth. If mixture is too thick, add a bit more stock (another 1/2 cup) and/or cream to desired consistency.
Garnish with Sauteed Apple or Pear (peeled, sliced/chopped).