Root Vegetable, Fennel and Apple Soup
The seasonal apples and creamy, rich flavors in this soup offer the perfect Autumn pairing with our 2013 Sanford & Benedict Chardonnay.
Ingredients
Ingredients:
- 1 cup Turnip, peeled and diced
- 1 cup Celery root, peeled and diced
- 1 cup Parsnip, peeled and diced
- ½ cup Fennel bulb, diced
- ½ cup Celery, diced
- ½ cup Leeks, cleaned and diced
- 1 ½ cup Yukon gold potato, peeled and diced
- 1 cup Apple, peeled and diced
- 1 teaspoon Toasted fennel seed, ground
- 2 qt. Chicken or vegetable broth
- Salt and pepper to taste
Garnish:
- 1 tablespoon peeled apple, very finely diced
- Sprig chervil
- 1 teaspoon Crème Fraiche
Directions
Directions:
Combine all ingredients, aside from garnish, in a soup pot and simmer for 30-35 minutes (or until vegetables are soft). Puree, adjust seasoning, garnish and serve.