Apple Fennel Soup

Apple Fennel Soup

Makes 4 servings

2 tablespoons canola oil
1 small onion, chopped
1 rib celery, chopped
1 head fennel, chopped
1 medium leek, cleaned, rinsed and chopped
1 large garlic clove, minced
1 cup apple juice
1 cup Kitchen Basic’s Chicken Broth
3 Granny Smith apples, peeled and chopped
2 teaspoons fresh ginger, minced
½ teaspoon salt, or to taste
¼ cup Silk Soy Creamer – Dairy Aisle
1 tablespoon Bob’s Red Mill White Rice Flour
2 tablespoons chopped fresh parsley, for garnish
Dash of paprika for garnish

1- In a medium saucepan, heat the oil over medium heat. Cook the onion, celery, fennel, and leek until soft, about 10 minutes. Add the garlic and cook 2 to 3 minutes more, stirring constantly.

2- Add the apple juice, broth, apples, ginger, salt and pepper and cook over low heat, uncovered, for 30 minutes. Remove from heat and let cool for 15 minutes.

3- Puree ¼ of the soup with an immersion blender until smooth to give it a creamier consistently, yet still leave some crunch. Stir in the Silk and cook over low heat, stirring constantly, until hot. (As an alternative to the half- and- half, use yogurt and if the soup isn’t thick enough, stir rice flour into 2 tablespoons cold water until smooth. Then whisk into soup and cook over low heat until it thickens.)