Apple and Fennel Soup
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 tuber / s fennel
- 1 apple
- 1 medium onion (s)
- 2 cloves garlic
- 500 ml water
- 500 ml broth
- 100 ml apple cider or white wine
- 1 tablespoon olive oil
- 50 g butter
- 1 cup crème fraîche à 50 g
- 1 teaspoon cinnamon
- 1 teaspoon turmeric
- 2 pinch (s) cayenne pepper
- pepper
- salt
For the croutons:
- 2 slices toast
- 2 tablespoon olive oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the fennel bulb, apple, onion and garlic into large pieces.
- Pour 1 tablespoon of olive oil into the saucepan and set the stove to medium to high level (induction on level 7 of 9). Add the fennel, onion and garlic and sauté for about 3 minutes while stirring several times. Then add the butter and after it has melted, add the stock and the (boiling / hot) water. Put the lid on the saucepan and simmer for about 5 minutes (induction on level 5). Then add the apples, 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon turmeric, 1 teaspoon cinnamon and the cider. White wine is certainly also possible, but only had the Äppler there. Cover again and simmer for another 13 minutes.
- Then puree the soup, mix in the cup of crème fraîche, add the cayenne pepper and add 1 - 2 turns of the pepper mill. Season to taste briefly and let it rest for 1 - 2 minutes on a low level (induction 2).
- If you like, you can now prepare croutons, e.g. as follows:
- Cut the toast into approx. 1 cm cubes. Heat olive oil in a pan on high heat and add 2 pinches of salt and pepper (preferably both from the mill) directly. As soon as the oil is hot, add the toast and roast until crispy, turning constantly. This takes around 1 minute, after which the soup is ready to be served.
- Serve the soup with the fennel greens and 2 - 5 croutons. Serve the remaining croutons in a bowl as they will soften quickly in the soup.
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