Day 2- Apple and Fennel soup

My second soup uses delicious local apples obtained from the farmers market. This is a soup I came up with a few years ago, when I was living in Canada. I was reading Alton Brown's cook book I'm Just Here for More Food, and came across a recipe for a fennel and apple pie. I thought that the combination of apple and fennel might also make a good soup. It turns out that it does. The flavor is savory with a hint of sweetness, and it's a great fall soup. The soup pairs wonderfully with home made bread, and if you happen to be as lucky as I am, your husband will be the one bakes it for you. There are perks to having a partner as enthusiastic and fanatical about food.



Apple and Fennel Soup
source: Krystal Ford

3 apples peeled, and cubed (I used a mix of granny smith and honey crisp)
1 fennel chopped
1 onion chopped
4 Cups of chicken stock
2-3 sprigs of fresh thyme finely chopped
1 table spoon butter
1 table spoon olive oil
salt and pepper to taste
1 tbs sugar (optional)

Directions

Fry the apple cubes in 1 tablespoon of butter and sugar if desired, for five minutes until a bit soft and put aside. In a large pot fry the onions in olive oil until translucent and then add the chopped fennel and salt and pepper. Cook fennel and onion for two minutes and then add the chicken stock. Bring mixture to a boil and simmer until the fennel is tender. Add the apple cubes (reserving a 1/4 cup for later) and thyme. Simmer a couple more minutes. Take off the heat and use stick blender to blend the soup until smooth. When serving place a few reserved apple cubes in the bottom of the bowl and pour soup on top. Garnish with a bit of chopped thyme.