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How to make Fennel and apple soup with fennel seed toast

Yield = 6
Prep time: 0:20
Cook time: 0:45
Total time: 1:05

Ingredients

  • 2 tablespoons olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 (about 900g) fennel bulbs, fronds reserved, coarsely chopped
  • 2 green apples, peeled, coarsely chopped
  • 1.25L (5 cups) Massel chicken style liquid stock
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fennel seeds
  • 1 tablespoon chopped fresh oregano
  • 2 teaspoons finely grated lemon rind
  • 1/2 small French bread stick (baguette), cut into 12 thin slices
  • Double cream, to serve

Method

  • Step 1 Heat the olive oil in a large saucepan over medium heat. Cook the onion, stirring often, for 10 minutes or until soft. Add the garlic, fennel and apple. Cook, stirring, for 3 minutes or until the apple starts to soften. Add the stock and bring to the boil. Reduce heat to medium-low and simmer for 20-25 minutes or until the vegetables are soft.
  • Step 2 Blend half the fennel mixture in a blender until smooth. Transfer to a clean saucepan. Repeat with remaining fennel mixture. Cook the soup over medium heat for 2 minutes or until heated through. Season with salt and pepper.
  • Step 3 Meanwhile, preheat oven to 200°C. Combine extra virgin olive oil, fennel seeds, oregano and lemon rind in a small bowl. Place bread on a baking tray and brush with oil mixture. Bake for 8-10 minutes or until golden.
  • Step 4 divide soup among serving bowls. Top with cream and reserved fennel fronds. serve with fennel seed toast.