Categories: Soup- Stew- Chowder- Chili
Ingredients
- 2 large fennel bulbs with stalks and feathery tops
- 3 bay leaves
- 6 parsley sprigs
- 2 large apples (1 lb.), quartered, cored, peeled and thinly sliced
- 2 medium carrots, thinly sliced (1 cup)
- 3 cups chicken stock
- salt and fresh milled white pepper
- 3/4 cup half-and-half
Directions
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Cut the stalks from the fennel bulbs. Chop enough of the feathery tops to make about 3 Tbsp. and reserve for garnish.
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Discard outer layer of bulbs if bruised. Cut each bulb lengthwise in half, remove the cores, and thinly slice the fennel. You’ll have about 3 1/2 cups.
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Put the fennel into a medium saucepan. Tie the bay leaves and parsley sprigs together with kitchen twine and add them to the pan. Add the apples, carrots, chicken stock, 2 cups water, 1 tsp. salt and 1/2 tsp. white pepper. Bring the heat to medium-low, partially cover the pan, and simmer slowly until vegetables and apples are completely tender, about 30 minutes. Remove and discard bay leaves and parsley. Puree the soup with an immersion blender or in batches in a blender until very smooth. Return the soup to the saucepan and add the half-and-half. Taste and add salt and white pepper to taste.
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Soup can be made up to 1 day ahead. When cool, cover and refrigerate. Heat the soup over medium heat until it is piping hot but not boiling. Ladle into bowls, sprinkle with the reserved chopped fennel, and serve.