Fennel Soup with Apples and Herbs
3 tbsp. extra light olive oil
2 garlic cloves –thinly sliced
1 c onion –diced
2 fennel bulbs –diced
1 large granny smith apple -diced
2 bay leaves
4 thyme sprigs
4 parsley sprigs
Fennel fronds for garnish
3 Yukon gold potatoes –diced
2 c vegetable broth or chicken broth
1 c hard cider or apple cider
The juice from ½ lemon
The zest from 1 lemon
1 c sour cream (for vegan Omit the Sour Cream)
Salt and pepper to taste
Heat up the olive oil in a heavy bottom pot over medium flame. Add the onions with a pinch of salt and sweat until translucent. Add the garlic, fennel, potatoes, apples and herbs and cook for about 20 minutes until they start to soften.
Add the bay leaf, thyme and parsley sprigs then pour in the cider. Simmer for a few minutes until the cider is almost evaporated.
Add the broth and bring the soup to a simmer. Cook for about 20 minutes until the vegetables have softened and remove from heat.
Discard the herbs and using a hand held blender puree the soup until silky. Stir in the lemon juice and zest and chill for a few hours. Serve cold with sour cream on the side and garnished with some fennel fronds.