Fennel and Apple Cream Soup with Walnut Topping

A mild, slightly sweet cream soup of fennel and apple, finished with fresh lemon and served with crispy walnuts. It makes a great starter in autumn and winter.

By yumbelo · 4 servings · 40 minutes

Ingredients

• 2 Stück fennel bulbs
• 2 Stück tart apples
• 1 Stück onion
• 300 g floury potatoes
• 20 g butter
• 2 EL olive oil
• 1000 ml water
• 150 ml whipping cream
• 50 g walnut kernels
• 1 Stück lemon (juice)
• 1 Prise nutmeg, grated
• salt
• pepper

Method

1. Toast the walnut kernels without fat in a pan over medium heat for a few minutes until golden brown, then remove from the pan and roughly chop them.
2. Trim the fennel, set the fronds aside, halve the bulbs, remove the core and roughly chop the fennel fronds. Peel, core and dice the apples. Peel and finely dice the onion and potatoes.
3. Heat the butter together with the olive oil in a pot. Sweat the onion until translucent, then add the fennel, apple and potato and let them sweat along for 5 minutes, stirring.
4. Add the water, season with salt and simmer covered over medium heat for about 20 minutes, until the vegetables are soft.
5. Stir in the cream and purée the soup finely with an immersion blender. Season with lemon juice, nutmeg, salt and pepper.
6. Ladle the soup into pre-warmed bowls, sprinkle with the toasted walnuts and some fennel fronds, and serve immediately.