Ingredients

The following ingredients have 6 Servings
  • 3 Tbs. extra virgin olive oil, plus more for drizzling<br>
  • 1 yellow onion, chopped<br>
  • 3 small shallots, finely chopped
  • 2 medium fennel bulbs, trimmed, cored and white portion diced, green fronds reserved for garnish
  • 1 apple, peeled and diced<br>
  • 1 Tbs. fennel seeds, crushed<br>
  • Kosher salt and freshly ground pepper
  • 4 cups (32 fl. oz./1 l) vegetable stock<br>
  • 1/2 tsp. chopped fresh thyme

Instruction

  • In a Dutch oven over medium heat, warm 1 Tbs. of the olive oil. Add the onion and shallots and cook, stirring occasionally, until tender, 8 to 10 minutes. Add the diced fennel, apple and fennel seeds, and season with salt and pepper. Cook, stirring occasionally, until fragrant, about 2 minutes. Add the stock, increase the heat to high and bring to a boil, then reduce the heat to medium-low and simmer, uncovered, for 30 minutes. Add the thyme and adjust the seasoning with salt and pepper.
  • Working in batches, transfer the soup to a blender, add the remaining 2 Tbs. olive oil and puree until smooth. Return the soup to the pot and reheat gently. Ladle the soup into warmed bowls, drizzle lightly with olive oil and garnish with fennel fronds. Serve immediately. Serves 6.
  • Recipe Courtesy of Dan Barber, Blue Hill