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Apple and fennel soup with sage
1 h active | 1 h 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
Topping
  • 200 fennel
  • 0.25 sage
  • 1 red-skinned apple
  • 1 olive oil
Soup
  • 1 shallot
  • 500 fennel
  • 1 olive oil
  • 200 apples
  • 2 sage
  • 1 salt
  • 5 water
  • 2.5 apple wine
  • 2.5 single cream
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And that's how it's done
And that's how it's done
Topping
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.
Soup
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.