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Apple Almond Fennel Bisque Recipe

Ingredients

How to make it

  • Take the apple peelings and combine them with 2-1/2 cups of water.
  • Simmer over medium heat for approximately 20 minutes, Strain and set aside.
  • Combine the oil, fennel, leek, celery and green apples in a heavy bottomed saucepan. Saute over medium heat for 20 minutes or until soft.
  • Add white wine and reduce by half.
  • Pour in the apple stock you have set aside and continue reducing by half again, this will strengthen the flavor of the soup.
  • Add the heavy cream and simmer 10-15 minutes more, the soup will start to thicken slightly.
  • When the soup has cooled, ladle it into the blender and puree.
  • Strain through a fine strainer, season and garnish each bowl with toasted almond slices.

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The Cook

smurfetta Huntsville, AL

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