Rating: 4 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
Source: Better Homes and Gardens

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Recipe Summary

prep:
25 mins
cook:
10 mins
total:
35 mins
Servings:
6
Yield:
6 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan melt the butter over medium-low heat. Add potato, onion, fennel, and garlic. Cook and stir until onion is tender, about 5 minutes.

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  • Add broth, sliced apples, kosher salt, and ground black pepper. Bring just to boiling; reduced heat. Simmer, covered, for 10 minutes or until apples and potatoes are tender, stirring occasionally. Remove from heat. Cool slightly.

  • Working in batches, transfer apple mixture to a blender. Cover and blend until smooth. Return soup to saucepan. Stir in cream. Season to taste with additional salt and pepper. Garnish each serving with a thin apple slice, if desired, a dollop of yogurt, reserved fennel fronds, and cayenne pepper.

Nutrition Facts

200 calories; fat 12g; cholesterol 38mg; saturated fat 7g; carbohydrates 22g; mono fat 3g; insoluble fiber 4g; sugars 8g; protein 4g; vitamin a 507IU; vitamin c 18.2mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.7mg; vitamin b6 0.2mg; folate 27mcg; vitamin b12 0.1mcg; sodium 344mg; potassium 567mg; calcium 59mg; iron 1.1mg.
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