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Friday Food Day Recipes: Use Those Last Apples in Dan Barber’s Fennel & Apple Soup

Fennel offers a scintillating flavor that can enliven a variety of dishes. It makes a great addition to salads or it can be roasted or baked to sweet perfection.  Chef Dan Barber of Blue Hill and Blue Hill at Stone Barns – a member of the Food Day advisory board—offered this winter soup recipe for our Eat Real cookbooklet.  After the tasty indulgences of Thanksgiving, soup is a perfect way to cleanse with a simple, easy, and healthful meal that will help you use up those last apples of the season still lying around in your kitchen. 

Fennel & Apple Soup

Adapted for Food Day

Makes about 8 cups

INGREDIENTS

1 onion, minced

3 small shallots, minced

3 fennel bulbs, diced

1 apple, peeled, cored and diced

3 tablespoons extra-virgin olive oil

1 tablespoon fennel seed

1 quart vegetable stock or low-sodium broth

½ teaspoon fresh thyme leaves

½ teaspoon salt

Freshly ground black pepper

DIRECTIONS

1. Gently sauté the onion and shallots in 1 tablespoon olive oil without browning them.

2. Add the fennel and apple. Season with pepper.

3. Stir in the fennel seeds and cover with stock. Simmer for 30 minutes.

4. Add thyme, and season with up to ½ teaspoon salt and more pepper to taste.

5. Transfer to a blender and puree, adding remaining 2 tablespoons olive oil.

Per Serving (1 cup): Calories 110; Total Fat 6 g; Sat Fat 0.5 g; Protein 2 g; Carbs 14 g; Fiber 4 g;  Cholesterol 0 mg;  Sodium 260 mg.


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