Wednesday, July 30, 2008

Thermomix Fennel and Apple Soup

Fennel is one of my favourite vegetables and with the Thermomix soups are a breeze. The machine chops, sautes, cooks and blends the soup in the one bowl.

This recipe has apples added to give a bit of thickening without flour and with the Thermomix you can add the whole apple, core and all and then blend it finely at the end. It really does work. But I tend to just core them. I know some of you will be telling me that I am missing out on certain vitamins/nutrients, next time I'll leave them in.

You can add other flavourings - fennel seeds, curry powder, your choice. I like to add some cream and Anice or Pernod at the end, but that is my personal choice.

Give fennel soups a try while the bulbs are around in abundance.

Fennel & Apple Soup


1 onion, quartered
1 clove garlic
1 tablespoon oil
500g fennel (approx 1 large bulb or 2 small), roughly chopped, reserve some green fronds for garnish
½ cup white wine
2 green apples (Granny Smith), cored and chopped into quarters
2 cups vegetable or chicken stock (use your TM vegie stock concentrate and water)
Salt & pepper
100ml cream (optional)
30ml aniseed liqueur (Pernod, Anice, Ouzo) (optional)


Place onion and garlic in TM bowl and chop for 15 – 20 seconds on speed 7. It is best to scrape down sides every 5 seconds to get better texture. Add the oil and sauté for 4 minutes at 100ºC on speed 1.

Add fennel to the bowl and chop for 20 seconds on speed 7. Again, stop and scrape down the sides every 5-10 seconds. Add the white wine and cook for 4 minutes at 100 ºC on speed 1.

Add the apple and chop for 15 seconds on speed 7. Add the stock and cook for 15 minutes at 100 ºC on speed 1. Gradually increase speed over 30 seconds from speed 1 to speed 7. Blend well. Check for seasoning and add salt and pepper as desired.

If you like a creamy soup, then you can add some cream, and if you want to smell the aniseed, than you can add some liqueur. To mix through blend after these additions for 10 seconds on speed 3.

Serve with some of the reserved fronds chopped finely and some olive oil or butter if desried.

No comments:

Post a Comment