Apple And Fennel Soup Recipe

Name: Apple And Fennel Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 1 large shallot, diced; 1 garlic clove, minced; 1 large bulb fennel, cored and cut into 1/2-inch chunks; 2 large or 3 small tart, crisp apples such as Honeycrisp, Gravenstein, or Granny Smith, cut into 1/2-inch chunks; 2 stalks celery, sliced in 1/2-inch pieces, leaves and all; 1 tablespoon lemon juice; 1 tablespoon honey or sugar; 1/2 teaspoon kosher salt plus more to taste; 3 cups chicken stock; 1 cup watercress; 3 tablespoons chopped fresh mint; 1 teaspoon chopped fresh thyme; 2 tablespoons chopped fennel fronds; 1/2 cup heavy cream

Servings: persons

2 tablespoons unsalted butter
1 large shallot, diced
1 garlic clove, minced
1 large bulb fennel, cored and cut into 1/2-inch chunks
2 large or 3 small tart, crisp apples such as Honeycrisp, Gravenstein, or Granny Smith, cut into 1/2-inch chunks
2 stalks celery, sliced in 1/2-inch pieces, leaves and all
1 tablespoon lemon juice
1 tablespoon honey or sugar
1/2 teaspoon kosher salt plus more to taste
3 cups chicken stock
1 cup watercress
3 tablespoons chopped fresh mint
1 teaspoon chopped fresh thyme
2 tablespoons chopped fennel fronds
1/2 cup heavy cream

1
Melt butter over medium heat in an 8-quart saucepan.
2
Add shallot and garlic and sweat for 2 to 3 minutes until fragrant and translucent.
3
Add fennel, apple, celery, lemon, honey (or sugar), salt, and chicken stock and bring to a simmer.
4
Simmer for 10 to 15 minutes until everything is very tender and cooked through.
5
Remove from heat and toss in the greens and herbs. Puree the soup in two batches. At this point you can either simply return it to the pot or pass it through a mesh sieve for a more refined texture. I prefer the sieve, but it's up to you.
6
Stir in the cream and adjust the seasoning to taste. Serve garnished with chopped mint, fennel, and thyme.

538

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 1 large shallot, diced, 1 garlic clove, minced, 1 large bulb fennel, cored and cut into 1/2-inch chunks, and more.

Yes, Apple And Fennel Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Apple And Fennel Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions