This apple soup is an elegant combination of the warm spices, hearty broth and sweet zest that epitomizes fall as the welcome transition from summer to winter. Serve as an appetizer by itself or pair with a leafy green salad and fresh walnut bread for a complete meal that nurtures physical, emotional and mental health.
- 1 ½ teaspoons olive oil
- 1 ½ teaspoon butter
- 1 cup chopped onion
- 1 cup chopped fennel bulb
- 3 garlic cloves, minced
- 2 Honeycrisp apples, peeled and thinly sliced
- Salt to taste
- Freshly ground black pepper
- 1 ¾ cups chicken or vegetable broth
- 1 ¼ cups apple cider
- ½ cup Greek-style yogurt
- 2 tablespoons minced fresh tarragon
- 1-tablespoon milk
- Heavy cream to taste
- ½ cup water or vegetable broth
Heat the olive oil and butter in a large soup pot over medium-low heat. Sweat the onion, fennel and garlic by cooking them until the onion is translucent (3 to 5 minutes).
Stir in the apples, season with salt and pepper, then add the water or vegetable broth. Simmer to reduce the liquid by half. Meanwhile, if you do add cream, in a small saucepan over medium-low heat until it thickens, whisking periodically.
Once the apple mixture is reduced add the broth and cider and bring them to a boil. Reduce the heat and simmer until the apples and fennel are tender, about 1 hour.
While the soup is simmering, whisk together the yogurt, tarragon, and milk until evenly blended and smooth. Season with salt and pepper. Refrigerate until needed.
Once the soup is ready, puree it with a tabletop or immersion blender until smooth, then pass it through a fine-mesh sieve to remove any chunky bits. If you don’t have a sieve and don’t mind slightly chunky soup you can skip this step.
Transfer the soup back to the soup pot, whisk in the cooked cream and season with salt and pepper. Divide the soup among bowls and top with a dollop of tarragon yogurt to serve.
Source: Girl in the Kitchen