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:
Betty Bossi Koch-Center
How it's done
Mix the fennel, apple, sage and oil, transfer to a baking tray lined with baking paper.
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.
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