Cream of Fennel and apple Soup
Nice and subtle, not overpowering. May be served hot or cold. Features an Ambrosia apple - one of B.C.'s favorites.
- 2 tbl olive oil
- 2 medium onions, chopped
- 3-4 cloves of garlic, chopped
- 2 fennel bulbs, sliced crossways about 1 cm thick
- 1/4 cup parsley, chopped
- 1 medium apple, cored and cut into somewhat thin slices
- 4 cups of chicken stock
- 1 cup of water
- 3 tablespoons of lemon juice
- 1-2 bay leaves
- salt and pepper to taste
- 2 tsp freshTarragon, finely chopped or 1 tsp of dried Tarragon
- 2 tbsp butter
- 1 cup light cream
-   fennel fronds for garnish
COURSE: Soups and Stews
Heat the olive oil and cook the onion and garlic gently for 10 minutes in a covered
saucepan, without colouring.
Add the fennel and parsley, cover and cook gently for 5 minutes. Add the apple , salt, pepper and bay leaf. Cook for 20 minutes more to bring out the full flavour of the fennel. Stir from time to time.
Add the chicken stock, and water. Cover, bring to the boil and simmer gently for about 30 minutes until the vegetables are tender.
Stir in the lemon juice, salt, pepper, butter and tarragon.
Puree with an immersion blender or food processor. Stir in the cream and taste for seasoning. Reheat gently. Serve either hot or chilled.