FENNEL & CHESTNUT SOUP WITH APPLE CIDER & FENNEL POLLEN

[Monica Pope]

FENNEL & CHESTNUT SOUP WITH APPLE CIDER & FENNEL POLLEN

Serves 6 as Soup.

• 1/4 c Texas honey
  
• 2 c apple cider
  
• 1 bulb fennel, thinly sliced
  
• 1 Spanish onion, thinly sliced
  
• 1 c organic heavy cream
  
• 4 c organic vegetable or chicken stock
  
• 2 c peeled chestnuts
  
• 1 tsp kosher salt
  
• 1/2 tsp black pepper (whole black peppercorns in grinder)
  

Place honey and apple cider in a saucepan and bring to a boil over medium-high heat. Cook for 5 minutes. Add the fennel and onion and cook for 3 minutes. Add the cream and cook until the onions are caramelized and the liquid is reduced by half, about 20 minutes. Add the vegetable or chicken broth and chestnuts and bring to a boil. Add salt and fresh ground black pepper to taste. Transfer to a blender and process until smooth.

GARNISH: We use a touch of cream as well as fennel pollen (available at Central Market) and cranberry salt (made by Coastal Goods available online at www.coastalgoods.com) to garnish.

Keywords: Appetizer, Vegetables, Soup, Lunch, Main Dish, Dinner, Easy

( RG1261 )