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Apple and fennel soup with sage
25 m active | 1 h 20 m total
Nutrition facts per serving:
  • Energy in kcal about 321
  • Fat about 22g
  • Carbohydrates about 18g
  • Protein about 4g
This is needed
This is needed for 4 people
  • 200 g fennel, thinly sliced
  • 1 red-skinned apple, thinly sliced
  • 1 tbsp olive oil
  • 0.25 bunch sage, leaves torn off
  • 1 shallot, roughly chopped
  • 500 g fennel, cut into small pieces
  • 1 tbsp olive oil
  • 200 g apple, core removed, cut into small pieces
  • 2 tbsp sage, finely chopped
  • 2.5 dl single cream
  • 2.5 dl apple wine
  • 1 tsp salt
  • 5 dl water
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And that's how it's done
And that's how it's done
Mix the fennel, apple, sage and oil, transfer to a baking tray lined with baking paper.
To roast
Approx. 25 mins. in the centre of an oven preheated to 200°C.
Heat the oil in a pan. Sauté the shallot, add the fennel, apples and sage, cook for a further 5 mins. Pour in the apple wine and water, season with salt. Bring the soup to the boil, cover and cook over a medium heat for approx. 30 mins. until soft. Pour in the cream, blend until smooth. Add the topping.