Fennel and Apple Soup

This delicious soup from renowned chef Dan Barber is great either hot or cold.
October 04, 2015


Gently sauté the onion and shallots in 1 tablespoon of olive oil without browning them. Add the fennel and apple. Season with pepper.

Stir in the fennel seeds and cover with stock. Simmer for 30 minutes. Add thyme and season with up to 1/2 teaspoon salt and more pepper to taste.

Transfer to a blender and purée, adding the remaining 2 tablespoons olive oil. Serve immediately with fennel fronds and diced apple garnish.


  • 1 onion, minced
  • 3 small shallots, minced
  • 3 bulbs fennel, diced
  • 1 apple, peeled cored and diced
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon fennel seed
  • 4 cups vegetable stock
  • 1/2 teaspoon fresh thyme, minced
  • 1/2 teaspoon salt
  • freshly ground pepper
Build your own subscription bundle.
Pick 3 regions for $60