Fennel and Celery Soup with Apple Salad

Fennel and Celery Soup with Apple Salad | 2 Comments
From Crab Cake, Aired on Thu 4/2
Chef Jeff Henderson, Soup, Coast Guard
Instructions

Fennel and Celery Soup

Ingredients

·      ½ bunch celery, rough chopped

·      2 fennel bulbs, sliced

·      3 whole garlic cloves

·      2 cups spinach

·      4 tablespoons olive oil butter blend

·      1 pinch celery salt

·      2 apples, rough chopped

·      3 tablespoons flour

·      4 cups chicken stock

·      ½ cup half & half

Method

-      Sauté celery and fennel in olive oil butter blend and season with salt and pepper to taste

-      When celery and fennel begin to soften, add garlic cloves and spinach and continue to cook down

-      When spinach is fully wilted, mix celery salt and flour into pan

-      Add chicken stock and apples and cook until all ingredients are soft

-      Put solid ingredients into blender with half & half and 1 cup cooking liquid and puree until smooth

-      Add additional seasoning to taste

-      Garnish with apple salad and a drizzle of honey

Apple Salad

Ingredients

·      1 apple, diced

·      2 mint sprigs, chopped

·      1 shallot, sliced

·      1-2 tablespoons honey

·      1 lemon, juiced

·      black pepper

Method

-      In a large bowl, toss apples with lemon juice, shallot, mint and honey

-      Add black pepper to taste

 

 

Ingredients
  • ½ bunch celery, rough chopped
  • 2 fennel bulbs, sliced
  • 3 whole garlic cloves
  • 2 cups spinach
  • 4 tablespoons olive oil butter blend
  • 1 pinch celery salt
  • 2 apples, rough chopped
  • 3 tablespoons flour
  • 4 cups chicken stock
  • ½ cup half & half
  • 1 apple, diced
  • 2 mint sprigs, chopped
  • 1 shallot, sliced
  • 1-2 tablespoons honey
  • 1 lemon, juiced
  • black pepper

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