Easy recipe Fennel And Apple Soup With Fennel Seed Toast Recipe

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about two tablespoons olive oil (Recipes by ingridients olive oil) one brown onion, finely chopped about two garlic cloves, finely chopped about two (about nine hundredg) fennel bulbs, fronds reserved, coarsely chopped about two green apples, peeled, coarsely chopped one.twenty-fiveL (five cups) chicken stock about two tablespoons extra virgin olive oil (Recipes by ingridients olive oil) one tablespoon fennel seeds one tablespoon chopped fresh oregano about two teaspoons finely grated lemon rind one/about two small French bread (Recipes by ingridients bread) stick (baguette), cut into twelve thin slices Double, cream (Recipes by ingridients cream) to serveStep one Heat the olive oil (Recipes by ingridients olive oil) in a large saucepan over medium heat. Cook the onion, stirring often, for ten minutes or until soft. Add the garlic, fennel and apple. Cook, stirring, for three minutes or until the apple starts to soften. Fennel And Apple Soup With Fennel Seed Toast Recipe. Add the stock and bring to the boil. Reduce heat to medium-low and simmer for twenty-twenty-five minutes or until the vegetables (Recipes by ingridients vegetables) are soft. Step about two Blend half the fennel mixture in a blender until smooth. Transfer to a clean saucepan. Repeat with remaining fennel mixture. Fennel And Apple Soup With Fennel Seed Toast Recipe. Cook the soup over medium heat for about two minutes or until heated through. Season with salt and pepper. Step three Meanwhile, preheat oven to two hundredC. Combine extra virgin, olive oil (Recipes by ingridients olive oil) fennel seeds, oregano and lemon rind in a small bowl. Fennel And Apple Soup With Fennel Seed Toast Recipe. Place bread (Recipes by ingridients bread) on a baking tray and brush with oil mixture. Bake for eight-ten minutes or until golden. Step four divide soup among serving bowls. Top with cream (Recipes by ingridients cream) and reserved fennel fronds. serve with fennel seed toast..