for 4 person

Topping

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

Soup

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

How it's done

Topping

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.

Soup

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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