Apple and fennel soup with sage

Apple and fennel soup with sage

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


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


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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