Cream of Fennel Soup
photo by Julie Bs Hive
- Ready In:
- 25mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 3 cups chicken broth
- 2 cups water
- 1 large fennel bulb, chopped
- reserved fennel leaves
- 1⁄2 medium onion, chopped
- 1 teaspoon garlic, minced
- 2 bay leaves
- 1⁄4 teaspoon dried dill
- 1⁄8 teaspoon black pepper
- 1⁄4 teaspoon salt
- 1⁄2 cup instant potato flakes
- 1 apple (preferably Gala)
- 1⁄4 cup grated asiago cheese or 1/4 parmesan cheese
directions
- Put broth and water in a large soup pot and heat to a boil over medium-high heat. While broth is heating, prepare fennel and onion. Cut tops off fennel, reserving a few of the best fronds. Add vegetables to broth along with garlic, bay leaves, dill, and salt & pepper (to taste). Bring to a boil, reduce heat, cover, and simmer about 15 minutes or until vegetables are cooked.
- Remove bay leaves and discard. Purée soup (use a blender, food processor or immersion blender) to a smooth consistency. Return to pot and swirl in the 1/2 cup potato flakes. Add chopped fronds. Remove pot from heat.
- Core unpeeled apple and chop into a fine dice. Ladle soup into four bowl. Top each with 1 tbsp apple and 1 tbsp cheese.
- Enjoy!
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