Fennel Apple Soup Recipe at Carolyn Jenny blog

Fennel Apple Soup Recipe. 1 large head fennel, with as much herb as possible. Add shallot and garlic and sweat for 2 to 3 minutes until fragrant and translucent. When autumn smoke and summer steam mingle, that’s when you make this soup; And it isn’t a dadgum pie. Add fennel, apple, celery, lemon, honey (or sugar), salt, and chicken stock and bring to a simmer. Heat the butter in a pan and gently fry the shallot until softened but not coloured. The veggies are blended until creamy, with no dairy. It’s an indian summer soup. This healthy roasted fennel soup is made with potatoes, onion, apple, and thyme. To make it, you need the parts of fennel that are usually discarded because they are too tough, such as the outer parts. This is an ode to the beginning of apple season, to orchards and boughs, baskets and tall, narrow ladders.

Fennel and apple soup pumpkin and pear
from pumpkinandpear.com

The veggies are blended until creamy, with no dairy. Add shallot and garlic and sweat for 2 to 3 minutes until fragrant and translucent. Heat the butter in a pan and gently fry the shallot until softened but not coloured. 1 large head fennel, with as much herb as possible. It’s an indian summer soup. This healthy roasted fennel soup is made with potatoes, onion, apple, and thyme. When autumn smoke and summer steam mingle, that’s when you make this soup; Add fennel, apple, celery, lemon, honey (or sugar), salt, and chicken stock and bring to a simmer. To make it, you need the parts of fennel that are usually discarded because they are too tough, such as the outer parts. And it isn’t a dadgum pie.

Fennel and apple soup pumpkin and pear

Fennel Apple Soup Recipe Heat the butter in a pan and gently fry the shallot until softened but not coloured. Add fennel, apple, celery, lemon, honey (or sugar), salt, and chicken stock and bring to a simmer. This healthy roasted fennel soup is made with potatoes, onion, apple, and thyme. 1 large head fennel, with as much herb as possible. It’s an indian summer soup. The veggies are blended until creamy, with no dairy. To make it, you need the parts of fennel that are usually discarded because they are too tough, such as the outer parts. Heat the butter in a pan and gently fry the shallot until softened but not coloured. When autumn smoke and summer steam mingle, that’s when you make this soup; And it isn’t a dadgum pie. This is an ode to the beginning of apple season, to orchards and boughs, baskets and tall, narrow ladders. Add shallot and garlic and sweat for 2 to 3 minutes until fragrant and translucent.

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