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Fennel Apple and Almond Soup Print Email


2 TBS olive oil or walnut oil
1 cup fennel, sliced
1 cup Granny Smith apple, peeled, cored, & chopped
1 onion, chopped
Quarter cup celeriac, peeled & chopped
2 and a half cups chicken broth
Half cup heavy cream
2 TBS almonds, toasted & ground
1 pinch nutmeg, ground
6 fennel leaves/fonds for garnish

Heat oil in medium soup pot, add fennel and onions sauté until tender(5 minutes.

Mix in apples, celeriac and broth bring to a simmer covered, cook until tender about 30 minutes

Puree in a blender until smooth.

Add cream, ground almonds, and nutmeg. Season with salt and pepper.

Can be prepared ahead of time.

Garnish with sliced toasted almond & fennel leaves/fonds.

Serves 6.

Prepared by Chef DeJohn

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