FoodDay_Cookbook
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DAN BARBER’S FALL RECIPE<br />
Fennel & Apple Soup<br />
Adapted for Food Day<br />
Makes about 8 cups<br />
INGREDIENTS<br />
1 onion, minced<br />
3 small shallots, minced<br />
3 fennel bulbs, diced<br />
1 apple, peeled, cored and diced<br />
3 tablespoons extra-virgin olive oil<br />
1 tablespoon fennel seed<br />
1 quart vegetable stock or low-sodium broth<br />
½ teaspoon fresh thyme leaves<br />
½ teaspoon salt<br />
Freshly ground black pepper<br />
DIRECTIONS<br />
1. Gently sauté the onion and shallots in 1 tablespoon olive oil without browning them.<br />
2. Add the fennel and apple. Season with pepper.<br />
3. Stir in the fennel seeds and cover with stock. Simmer for 30 minutes.<br />
4. Add thyme, and season with up to ½ teaspoon salt and more pepper to taste.<br />
5. Transfer to a blender and puree, adding remaining 2 tablespoons olive oil.<br />
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.<br />
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