Velvety and silky texture with a delicate, fresh taste. Simple to make, but elegant enough for dinner guests.
Provided by lutzflcat
Time 15m
Yield 4
Number Of Ingredients 12
Steps:
- Heat coconut oil in a large pot over medium heat. Add fennel and shallot; cook for about 5 minutes.
- Stir in chicken stock, apple juice, white wine, apples, thyme, and bay leaf. Increase heat to medium-high and bring to a boil. Reduce heat to low, cover, and simmer until everything is cooked through, about 20 minutes.
- Remove the pot from heat. Remove and discard bay leaf and thyme sprigs. Puree soup with an immersion blender or in a food processor until smooth. Work in batches, if necessary, return soup to the pot. Season with salt and pepper and taste. Adjust seasoning if necessary.
- Serve hot sprinkled with feta cheese.
Nutrition Facts : Calories 246.2 calories, Carbohydrate 27.6 g, Cholesterol 16.7 mg, Fat 11.1 g, Fiber 5.7 g, Protein 7.5 g, SaturatedFat 8.7 g, Sodium 660.2 mg, Sugar 15.5 g
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