Apple Almond Fennel Bisque

1. 1

   Take the apple peelings and combine them with 2-1/2 cups of water.

2. 2

   Simmer over medium heat for approximately 20 minutes, Strain and set aside.

3. 3

   Combine the oil, fennel, leek, celery and green apples in a heavy bottomed saucepan.

4. 4

   Saute over medium heat for 20 minutes or until soft.

5. 5

   Add white wine and reduce by half.

6. 6

   Pour in the apple stock you have set aside and continue reducing by half again, this will strengthen the flavor of the soup.

7. 7

   Add the heavy cream and simmer 10-15 minutes more, the soup will start to thicken slightly.

8. 8

   When the soup has cooled, ladle it into the blender and puree.

9. 9

   Strain through a fine strainer, season and garnish each bowl with toasted almond slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.