Sometimes I surprise myself with the food I get excited by.
Take fennel, for example. I have purchased more fennel in the last two weeks than I have in my entire life. Which isn’t surprising, considering I have never bought it prior to two weeks ago.
My first real attempt cooking fennel came in the form of pasta. Roasted to perfection. Paired with asparagus. And it was more than delightful.
This is my second attempt. Paired with leeks, red onions, and apples. It tastes like a warm, satisfying, savory, sweet, hearty bowl of fall.
15 minPrep Time
20 minCook Time
35 minTotal Time
- 1 fennel bulb, fronds and stalks removed
- 2 leeks, white and pale green parts only
- 1 red onion, chopped
- 1 apple (gala, honey crisp, red delicious), peeled and cored
- 2-3 cloves garlic, minced
- 2 tbs olive oil
- 1/4 cup apple cider
- 4 1/2 cups vegetable broth
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/8 tsp nutmeg
- Chop leeks, fennel, onions and apple.
- Place onions, leeks, fennel, apple, and garlic in olive in a stock pot over moderate heat, covered, stirring occasionally, until softened, about 15 minutes.
- Turn heat to high and add cider. Cook uncovered, until evaporated, about 1 minute.
- Add stock, salt, pepper, and nutmeg and simmer, uncovered, for about 15-20 minutes or until vegetables are tender.
- Purée soup in batches in a blender or use an immersion blender until smooth.
- Serve hot!
Nightshade free, dairy free, wheat free, gluten free, corn free, soy free, and egg free.