• Vegetable oil
  • 1 bulb of fennel, cored and chopped
  • 1 leek, white part only, cleaned and chopped
  • 3 celery stalks, cleaned and chopped
  • 2 green apples, peeled, cored and chopped
  • 1 cup white wine
  • 2 cups heavy cream
  • alt and pepper


Take the apple peelings and combine them with 2-1/2 cups of water. Simmer over medium heat for approximately 20 minutes. Strain and set aside.

Combine the oil, fennel, leek, celery and green apples in a heavy bottomed saucepan. Sauti over medium heat for 20 minutes or until soft. Add white wine and reduce by half.

Pour in the apple stock you have set aside and continue reducing by half again. This strengthens the flavor of the soup. Add the heavy cream and simmer 10-15 minutes more. Soup will start to thicken slightly.

When the soup has cooled, ladle it into the blender and purie. Strain through a fine strainer. Season. Garnish each bowl with toasted almond slices.

Print this recipe

Submitted 6/13/05.
Submitted By: Teresa Johnson
Fennel-Apple Almond Bisque