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Ingredients
- 2 tablespoons olive oil
- 1 onion
- 2 (medium to large) fennel bulbs, stems removed and diced
- 2 large apples (such as Honeycrisp), peeled, cored and diced
- 1 quart chicken stock
- 2-3 sprigs thyme
Directions
- Directions: Heat olive oil in a large pot. Saute onion over low or medium heat for 10-15 minutes until soft and almost browned. Add fennel and apples and cook for 5-10 minutes until they start to soften or brown. Add chicken stock and thyme. Puree soup in small batches (for safety purposes) in a blender until smooth and creamy. Reheat soup and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 740g | |
| Recipe makes 2 servings | |
| Calories 286 | |
| Calories from Fat 129 | 45% |
| Total Fat 14.61g | 18% |
| Saturated Fat 2.18g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 754mg | 31% |
| Potassium 693mg | 20% |
| Total Carbs 36.39g | 10% |
| Dietary Fiber 8.8g | 29% |
| Sugars 23.01g | 15% |
| Protein 6.11g | 10% |
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