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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From a grocery store hand-out booklet. If you've never tried it, then it's time you did and this soup makes it easy to like. Ingredients:
3 cups chicken broth |
2 cups water |
1 large fennel bulb, chopped |
reserved fennel leaves |
1/2 medium onion, chopped |
1 teaspoon garlic, minced |
2 bay leaves |
1/4 teaspoon dried dill |
1/8 teaspoon black pepper |
1/4 teaspoon salt |
1/2 cup instant potato flakes |
1 apple (preferably gala) |
1/4 cup grated asiago cheese or 1/4 parmesan cheese |
Directions:
1. Put broth and water in a large soup pot and heat to a boil over medium-high heat. While broth is heating, prepare fennel and onion. Cut tops off fennel, reserving a few of the best fronds. Add vegetables to broth along with garlic, bay leaves, dill, and salt & pepper (to taste). Bring to a boil, reduce heat, cover, and simmer about 15 minutes or until vegetables are cooked.
2. Remove bay leaves and discard. Purée soup (use a blender, food processor or immersion blender) to a smooth consistency. Return to pot and swirl in the 1/2 cup potato flakes. Add chopped fronds. Remove pot from heat.
3. Core unpeeled apple and chop into a fine dice. Ladle soup into four bowl. Top each with 1 tbsp apple and 1 tbsp cheese.
4. Enjoy!
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