Apple Fennel Soup Food

APPLE AND FENNEL SOUP

Steps:

• Finely chop fennel, reserving the herb. Finely chop leeks, 3 apples, onion, zucchini, carrots, basil and tarragon.
• In large saucepan, cook the vegetables in the butter until soft, about 10 minutes. Add chicken stock and simmer 45 minutes.
• Puree soup in food processor or electric blender and, if possible, pass through a food mill with a medium-size blade. Return puree to pot. Add salt and pepper.
• To serve, add Pernod if desired and garnish with remaining thin slices of apple and fennel herb.

APPLE FENNEL SOUP

Steps:

• In a large pot, combine broth, water, wine, apples, carrots, onion, fennel, bay leaf, thyme, and peppercorns; bring to boil.
• Reduce heat and simmer, covered, 20 minutes.
• Strain soup, reserving liquid.
• Remove bay leaf from apple-vegetable mixture in strainer.
• In blender or food processor, puree mixture; add reserved liquid and blend well.
• Reheat soup, if necessary; ladle into soup bowls and serve with a dollop of yogurt if desired.

FENNEL APPLE SOUP

Steps:

• 1. Heat olive oil in a large pot.
• 2. Saute onion over low or medium heat for 10-15 minutes until soft and almost browned.
• 3. Add fennel and apples and cook for 5-10 minutes until they start to soften or brown.
• 4. Add chicken stock and thyme.
• 5. Puree soup in small batches (for safety purposes) in a vita-mix until smooth and creamy.
• 6. Reheat soup and serve.

PUFF PASTRY APPLE TURNOVERS

Steps:

• In a large bowl, combine the sugar, flour and cinnamon; add apples and toss to coat. On a lightly floured surface, roll out each pastry sheet into a 12-in. square. Cut each into four squares. , Spoon 1/2 cup apple mixture into the center of each square; fold diagonally in half and press edges to seal. Place on a parchment-lined baking sheet., In a small bowl, combine the butter, sugar and cinnamon; brush over pastry. Bake at 400° for 12-16 minutes or until golden brown. Serve warm with ice cream if desired.