Now that autumn weather is definitely here, it’s soup season. This fennel and apple soup is easy to make, has a rich taste and texture and is elegant enough for company.
There are two recipes in one here – one for the soup and another for the cashew cream.
1 bulb fennel cleaned and diced (reserve some fronds for garnish)
1 large apple cored, peeled and diced
1 shallot sliced
1 rib celery sliced
2 cups of vegetable stock
the juice of ½ lemon
salt and pepper to taste (about 1 tsp salt and ½ tsp pepper)
1 tsp Dijon mustard (I used grainy mustard)
1 cup cashew cream (see below)*
Place the fennel, apple, shallot, celery, stock and salt and pepper in a medium sauce pan. Bring to a boil, then reduce to a simmer and simmer for 20 minutes.
When the vegetables are tender enough to easily pierce with a fork, turn off the heat and blend the soup mixture. I use a hand-held immersion blender, but you can also use a regular blender, working in batches.
Add the lemon juice, Dijon mustard and cashew cream and stir together. Taste and adjust the salt, if needed.
Serve with a bit of fennel frond for garnish.
Makes 4 servings. The soup will last for up to 3 days in the fridge.
*Ingredients and directions for the cashew cream
1 cup raw cashews
2/3 cup water
Juice of ½ lemon
¾ tsp salt
Soak the raw cashews in water for a minimum of 30 minutes and up to 8 hours. Drain the cashews and blend in a high-speed blender with the remaining ingredients. The cream will thicken as it sits and will last in your fridge for up to 3 days. You will have about 1 ½ cups of cashew cream – more than you need for the fennel and apple soup – so reserve the remaining amount to have with borscht or perogies or natchos/tacos or wherever else you’d use sour cream.