Creamy Leek, Fennel and Apple Soup
A smooth, creamy soup made with leek, fennel and apple, scented with thyme and turmeric. Fennel is still used far too little in cooking, yet it is wonderful in soups. The apple proves it does not belong only in a strudel. Ready in half an hour, and just as good unblended.
Prep: 15 min
Cook: 15 min
Servings: 4
Energy: 392 kcal per serving
Method
01.
Heat the oil in a pot, add the leek and thyme and fry gently until the leek softens. Add the fennel and the apple, stir, sprinkle in turmeric to taste and stir again. Fry until the fennel starts to soften. Add the walnuts, season with salt and pepper and pour in the stock. Bring to the boil and cook for 12–15 minutes until tender.
02.
Take the pot off the heat and blend until smooth. Adjust the seasoning, divide between bowls, drizzle with maple syrup and serve garnished with fennel fronds, toasted walnuts and, if you like, a little more maple syrup. Something extra: if you are not keen on creamy soups, simply leave it unblended – it will be lovely that way too. Both fennel and apples sweeten as they cook, so go easy with the maple syrup!
