Prep 45 mins
Cook 20 mins
I always have to try what sounds like odd food combinations so this was one I just had to try. It comes from a recipe I clipped out of a cooking magazine years back. I put my own spin on it by adding wht white wine.
- 1 tablespoon vegetable oil
- 1 fennel bulb, cored and chopped
- 1 leek, white part only, cleaned and chopped
- 3 celery ribs, cleaned and chopped
- 2 green apples, peeled, cored and chopped
- 1 cup white wine (I like Gewurztraminer)
- 2 cups heavy cream
- Take the apple peelings and combine them with 2-1/2 cups of water.
- Simmer over medium heat for approximately 20 minutes, Strain and set aside.
- Combine the oil, fennel, leek, celery and green apples in a heavy bottomed saucepan. Saute over medium heat for 20 minutes or until soft.
- Add white wine and reduce by half.
- Pour in the apple stock you have set aside and continue reducing by half again, this will strengthen the flavor of the soup.
- Add the heavy cream and simmer 10-15 minutes more, the soup will start to thicken slightly.
- When the soup has cooled, ladle it into the blender and puree.
- Strain through a fine strainer, season and garnish each bowl with toasted almond slices.