Apple Fennel Soup
SERVES 4

The health benefits of chicken stock enhance this creamy nondairy soup. It’s full of antioxidants and vitamin C, as well as flavonoids like quercetin found in many natural cold remedies. Serve hot, garnished with chopped chives or red apple cut into matchsticks. (Toss apple pieces with fresh lemon juice to prevent browning.)

2 medium fennel bulbs, stalk and fronds removed, chopped (about 5 cups)
1 large onion, chopped
2 tablespoons extra-virgin olive oil
¼ cup Madeira wine or Port or apple cider or apple juice
2 cups gluten-free chicken stock
2 large apples (Granny Smith or other firm, tart apple), peeled, cored and diced
1 bay leaf
1 teaspoon dried thyme
¼ teaspoon ground nutmeg
½ teaspoon salt and pepper, to taste

1. In a large, heavy-bottom stockpot, sauté fennel and onion in olive oil until softened and slightly browned, about 15 minutes.
2. Add wine and let cook for a minute. Add chicken stock, apples, bay leaf and thyme. Simmer uncovered for 20 minutes or until apples and fennel are soft.
3. Remove bay leaf and carefully puree soup in small batches in a blender or food processor. For velvety-smooth texture, pass soup through a food mill or strain.
4. Add nutmeg and salt and pepper to taste.
   

TIP For vegetarian soup, replace chicken broth with gluten-free vegetable stock.

Each serving contains 221 calories, 9g total fat, 1g saturated fat, 0g trans fat, 4mg cholesterol, 34g carbohydrate, 526mg sodium, 6g fiber, 5g protein.

Recipe by Sueson Vess.

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