Fennel Apple Soup

Name: Fennel Apple Soup
Total time: 15
Yield: 4
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

Recipe by lutzflcat from allrecipes.com

Dinner 15 Mins.

Ingredients

4 servings

•

1 large fennel bulb, cored and chopped
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2 tablespoons coconut oil
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¼ cup chopped shallot
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3 cups unsalted chicken stock
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½ cup apple juice
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½ cup dry white wine

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2 large tart apples (such as Granny Smith) - peeled, cored, and chopped
•

2 sprigs fresh thyme
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1 large bay leaf
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½ teaspoon salt, or to taste
•

½ teaspoon freshly ground black pepper, or to taste
•

½ cup crumbled Greek feta cheese

Instructions

Heat coconut oil in a large pot over medium heat. Add fennel and shallot; cook for about 5 minutes.
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.
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.
Serve hot sprinkled with feta cheese.