Fennel and apple soup with fennel seed toast

Fennel and apple soup with fennel seed toast


Warm up from the inside with a substantial fennel soup with flavours of aniseed and apple.

The ingredient of Fennel and apple soup with fennel seed toast

  1. 2 tablespoons olive oil
  2. 1 brown onion, finely chopped
  3. 2 garlic cloves, finely chopped
  4. 2 (about 900g) fennel bulbs, fronds reserved, coarsely chopped
  5. 2 green apples, peeled, coarsely chopped
  6. 1.25L (5 cups) Massel chicken style liquid stock
  7. 2 tablespoons extra virgin olive oil
  8. 1 tablespoon fennel seeds
  9. 1 tablespoon chopped fresh oregano
  10. 2 teaspoons finely grated lemon rind
  11. 1/2 small French bread stick (baguette), cut into 12 thin slices
  12. Double cream, to serve

The instruction how to make Fennel and apple soup with fennel seed toast

  1. Heat the olive oil in a large saucepan over medium heat. Cook the onion, stirring often, for 10 minutes or until soft. Add the garlic, fennel and apple. Cook, stirring, for 3 minutes or until the apple starts to soften. Add the stock and bring to the boil. Reduce heat to medium-low and simmer for 20-25 minutes or until the vegetables are soft.
  2. Blend half the fennel mixture in a blender until smooth. Transfer to a clean saucepan. Repeat with remaining fennel mixture. Cook the soup over medium heat for 2 minutes or until heated through. Season with salt and pepper.
  3. Meanwhile, preheat oven to 200u00b0C. Combine extra virgin olive oil, fennel seeds, oregano and lemon rind in a small bowl. Place bread on a baking tray and brush with oil mixture. Bake for 8-10 minutes or until golden.
  4. divide soup among serving bowls. Top with cream and reserved fennel fronds. serve with fennel seed toast.

Nutritions of Fennel and apple soup with fennel seed toast

fatContent: 218.207 calories
saturatedFatContent: 14 grams fat
carbohydrateContent: 2 grams saturated fat
sugarContent: 18 grams carbohydrates
fibreContent: 12 grams sugar
cholesterolContent: 4 grams protein

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