Celery, Fennel and Apple Soup

  • 2 large stands of celery
  • 4 fennel bulbs
  • 3 small apples
  • 28 oz (1 container) Stock Options Fresh Vegetable or Roasted Chicken Stock
  • 1 Tbsp aplle cider vinegar
  • 1 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/2 tsp white pepper
  • Salt to taste
  • 1 pint heavy cream (optional)

Chop or slice celery and fennel bulbs in small pieces, reserving some leaves and fronds for garnish. Peel and core apples and slice. Boil vegetables and apples in Stock Options Vegetable (or Chicken) Stock until very soft. Cool and pass thru a blender till smooth or use an immersion blender. Return to a simmer and season to taste. Add cream if desired. Serve with leaves for garnish.

Serves 6

 


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