It is finally starting to feel like fall around here, a season which brings out my inner soupaholic. Yeah that’s right, I’m going to come right out and admit I’m addicted to soups, making it and eating it, and I have no intention of stopping. Of course my food magazine obsession is certainly an enabler here- last week it was Two Bean Soup With Kale from Cooking Light and this week, Fennel Apple Bisque.
Sunset had a huge section of irresistible looking soups but the bisque was at the top of the list. A few minor alterations to the original recipe resulted in a smooth, mildly sweet soup. I’m hooked.
Fennel Apple Bisque
adapted from Sunset, October ’09
1 fennel bulb, chopped, fronds saved for garnish
1 large fuji apple, peeled, cored and chopped
1 onion, chopped
4 cups vegetable stock
1 tbsp butter
freshly grated nutmeg, salt & pepper
Melt butter in a large saucepan and saute onions until tender. Add vegetable stock, apples and fennel and bring to a boil. Simmer until fennel is soft, about 15 minutes. Puree soup in a blender, thinning with more stock is necessary. Reheat soup in the pan and season to taste.
I'm not normally a hot soup person–I actually prefer chilled soups, but I like the flavors of this one. It sounds delicious!
I think it would actually work chilled too.