Apple and fennel soup with sage

Apple and fennel soup with sage

Total: 1 hr 20 min. | Active: 25 min.
vegetarian, gluten-free
Nutritional value / person: 321 kcal
, Fat: 22 g
, Carbohydrate: 18 g
, Protein: 4 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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200 g fennel, thinly sliced
1 red-skinned apple, thinly sliced
¼ bunch sage, leaves torn off
1 tbsp olive oil


1 tbsp olive oil
1 shallot, roughly chopped
500 g fennel, cut into small pieces
200 g apples, core removed, cut into small pieces
2 tbsp sage, finely chopped
2 ½ dl apple wine
5 dl water
1 tsp salt
2 ½ dl single cream
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How it's done

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Mix the fennel, apple, sage and oil, transfer to a baking tray lined with baking paper.

To roast

Approx. 25 mins. in the centre of an oven preheated to 200°C.


Heat the oil in a pan. Sauté the shallot, add the fennel, apples and sage, cook for a further 5 mins. Pour in the apple wine and water, season with salt. Bring the soup to the boil, cover and cook over a medium heat for approx. 30 mins. until soft. Pour in the cream, blend until smooth. Add the topping.

Good to know
Serve with: Bread

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