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Soups / Fennel & Apple Soup
« on: September 01, 2008, 06:50:19 am »
Name of Recipe: Fennel & Apple Soup
Number of People: 6
Ingredients:
1 onion, quartered
1 clove garlic
1 tablespoon oil
500g fennel (approx 1 large bulb or 2 small), roughly chopped, reserve some green fronds for garnish
½ cup white wine
2 green apples (Granny Smith), cored and chopped into quarters
2 cups vegetable or chicken stock (use your TM veggie stock concentrate and water)
Salt & pepper
100ml cream (optional)
30ml aniseed liqueur (Pernod, Anice, Ouzo) (optional)
Preparation:
Place onion and garlic in TM bowl and chop for 15 – 20 seconds on speed 7. It is best to scrape down sides every 5 seconds to get better texture. Add the oil and sauté for 4 minutes at 100ºC on speed 1.
Add fennel to the bowl and chop for 20 seconds on speed 7. Again, stop and scrape down the sides every 5-10 seconds. Add the white wine and cook for 4 minutes at 100 ºC on speed 1.
Add the apple and chop for 15 seconds on speed 7. Add the stock and cook for 15 minutes at 100 ºC on speed 1. Gradually increase speed over 30 seconds from speed 1 to speed 7. Blend well. Check for seasoning and add salt and pepper as desired.
If you like a creamy soup, then you can add some cream, and if you want to smell the aniseed, than you can add some liqueur. To mix through blend after these additions for 10 seconds on speed 3.
Serve with some of the reserved fronds chopped finely and some olive oil or butter if desired.
Photos:
Members' comments
JD - Made this today - different. I think, if I made it again, I would only use 1 apple, it was a little too sweet. Changed your times quite a bit TMXer - halved them all. Added cream but not liqueur.
Number of People: 6
Ingredients:
1 onion, quartered
1 clove garlic
1 tablespoon oil
500g fennel (approx 1 large bulb or 2 small), roughly chopped, reserve some green fronds for garnish
½ cup white wine
2 green apples (Granny Smith), cored and chopped into quarters
2 cups vegetable or chicken stock (use your TM veggie stock concentrate and water)
Salt & pepper
100ml cream (optional)
30ml aniseed liqueur (Pernod, Anice, Ouzo) (optional)
Preparation:
Place onion and garlic in TM bowl and chop for 15 – 20 seconds on speed 7. It is best to scrape down sides every 5 seconds to get better texture. Add the oil and sauté for 4 minutes at 100ºC on speed 1.
Add fennel to the bowl and chop for 20 seconds on speed 7. Again, stop and scrape down the sides every 5-10 seconds. Add the white wine and cook for 4 minutes at 100 ºC on speed 1.
Add the apple and chop for 15 seconds on speed 7. Add the stock and cook for 15 minutes at 100 ºC on speed 1. Gradually increase speed over 30 seconds from speed 1 to speed 7. Blend well. Check for seasoning and add salt and pepper as desired.
If you like a creamy soup, then you can add some cream, and if you want to smell the aniseed, than you can add some liqueur. To mix through blend after these additions for 10 seconds on speed 3.
Serve with some of the reserved fronds chopped finely and some olive oil or butter if desired.
Photos:
Members' comments
JD - Made this today - different. I think, if I made it again, I would only use 1 apple, it was a little too sweet. Changed your times quite a bit TMXer - halved them all. Added cream but not liqueur.
