Apple and fennel soup with sage

Total time: 1hr
Preparation Time: 60m

For 4 people

Nutritional Information

Contains 321 Kcal, 4g Protein, 18g Carbohydrates, 22g Fat


  • Topping
  • 1 red-skinned apple, thinly sliced
  • 200 g fennel, thinly sliced
  • 1 tbsp olive oil
  • 0.25 bunch sage, leaves torn off
  • Soup
  • 1 shallot, roughly chopped
  • 500 g fennel, cut into small pieces
  • 1 tbsp olive oil
  • 2 tbsp sage, finely chopped
  • 200 g apples, core removed, cut into small pieces
  • 5 dl water
  • 2.5 dl apple wine
  • 1 tsp salt
  • 2.5 dl single cream

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  • Topping

    Mix the fennel, apple, sage and oil, transfer to a baking tray lined with baking paper.
  • To roast

    Approx. 25 mins. in the centre of an oven preheated to 200°C.
  • Soup

    Heat the oil in a pan. Sauté the shallot, add the fennel, apples and sage, cook for a further 5 mins. Pour in the apple wine and water, season with salt. Bring the soup to the boil, cover and cook over a medium heat for approx. 30 mins. until soft. Pour in the cream, blend until smooth. Add the topping.
  • Serve with:


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