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Velvety and silky texture with a delicate, fresh taste. Simple to make, but elegant enough for dinner guests.
Ingredients
- 1 large fennel bulb, cored and chopped
- 2 tablespoons coconut oil
- ¼ cup chopped shallot
- 3 cups unsalted chicken stock
- ½ cup apple juice
- ½ cup dry white wine
- 2 large tart apples (such as Granny Smith) – peeled, cored, and chopped
- 2 sprigs fresh thyme
- 1 large bay leaf
- ½ teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
- ½ cup crumbled Greek feta cheese
Directions
Step 1
Heat coconut oil in a large pot over medium heat. Add fennel and shallot; cook for about 5 minutes.
Step 2
Stir in chicken stock, apple juice, white wine, apples, thyme, and bay leaf. Increase heat to medium-high and bring to a boil. Reduce heat to low, cover, and simmer until everything is cooked through, about 20 minutes.
Step 3
Remove the pot from heat. Remove and discard bay leaf and thyme sprigs. Puree soup with an immersion blender or in a food processor until smooth. Work in batches, if necessary, return soup to the pot. Season with salt and pepper and taste. Adjust seasoning if necessary.
Step 4
Serve hot sprinkled with feta cheese.
Cook’s Note:
I've used Kitchen Basics® unsalted chicken stock for this recipe.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 246 | |
| % Daily Value * | |
| Total Fat11g | 14% |
| Saturated Fat9g | 44% |
| Cholesterol17mg | 6% |
| Sodium660mg | 29% |
| Total Carbohydrate28g | 10% |
| Dietary Fiber6g | 20% |
| Total Sugars16g | |
| Protein8g | |
| Vitamin C20mg | 98% |
| Calcium161mg | 12% |
| Iron2mg | 8% |
| Potassium662mg | 14% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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