Maggie Beer

Fennel

Roast Fennel and Apple Soup

Fennel

Step 1: Preheat a fan forced oven to 180C.

Step 2: Place the fennel, apple and garlic onto a lined baking tray, drizzle with the Extra Virgin Olive Oil and sprinkle with the thyme, salt and pepper.

Step 3: Place into the preheated oven and roast for fifteen minutes until slightly caramelised.

Step 4: Then remove the tray from the oven and place the fennel, apple and garlic into a large saucepan along with the stock and Verjuice and gently cook over a low to medium heat until the fennel and apple are soft.

Step 5: Remove from the heat, then carefully pour the mixture into a food blender and blend to smooth or desired consistency and season with salt and pepper to taste.

Step 6: Stir through the yoghurt and serve with freshly cut chives.

Ingredients

  1. 500g 2 large fennel bulbs roughly chopped
  2. 375g 3 granny smith apples peeled and roughly chopped
  3. 1 clove garlic crushed
  4. 1 tspn thyme leaves
  5. [unknown amount] 4 cup Chicken Stock
  6. 40ml 2 tbspn Verjuice
  7. 60ml 1/4 cup plain yoghurt
  8. 1 tspn chive finely chopped

Roast Fennel and Apple Soup appears in

Add to your favourites

Enjoyed this recipe? Why not join Maggie's Food Club at www.maggiebeer.com.au? Use the code "RECIPEPRINTER" and we'll take 20% off your first online order!

Your basket Your basket   Check out