DAN BARBER’S FALL RECIPE - Fennel & Apple Soup

Adapted for Food Day

Makes about 8 cups

INGREDIENTS

• 1 onion, minced
• 3 small shallots, minced
• 3 fennel bulbs, diced
• 1 apple, peeled, cored and diced
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon fennel seed
• 1 quart vegetable stock or low-sodium broth
• ½ teaspoon fresh thyme leaves
• ½ teaspoon salt 
• Freshly ground black pepper

DIRECTIONS

• Gently sauté the onion and shallots in 1 tablespoon olive oil without browning them. 
• Add the fennel and apple. Season with pepper. 
• Stir in the fennel seeds and cover with stock. Simmer for 30 minutes. 
• Add thyme, and season with up to ½ teaspoon salt and more pepper to taste. 
• Transfer to a blender and puree, adding remaining 2 tablespoons olive oil.