Fennel and apple cream soup for a day under the blanket

Name: Fennel and apple cream soup for a day under the blanket - Zina A.
Ingredients: 1/2 leek; 2 fennels of about 300 g each; 1 yellow apple; 1 cup of rice coffee; 1 liter of vegetable soup made with 2 carrots; 1 onion; 1 stalk of celery; salt; pepper; turmeric; extra virgin olive oil

Soups - Fennel and apple cream soup for a day under the blanket by Zina A. - Recipia

Creamy Fennel and Apple Soup (Recipe for a Chilly Day) I made this soup on a day when I didn’t want to cook anything complicated, but I needed something warm. I was drawn to the combination of fennel and apple, especially since I had everything I needed in the fridge. I didn’t complicate the process; I used a classic vegetable broth and let the ingredients do their thing. Quick Info Total Time: 40-50 minutes Prep Time: 10 minutes Cooking Time: 30-40 minutes Servings: 3-4 Difficulty: Easy Recipe Type: Creamy soup, perfect for cold days Ingredients 1/2 leek 2 fennel bulbs (about 300 g each) 1 yellow apple 1 small cup (coffee cup) of rice 1 liter vegetable broth (made from 2 carrots, 1 onion, and 1 celery stalk) salt pepper turmeric extra virgin olive oil Preparation Method 1. Start with the vegetable broth. Boil 2 carrots, an onion, and a celery stalk in about 1.2 liters of water. Once the vegetables are cooked, strain the broth. You can do this alongside the other steps to save time. 2. Slice the leek thinly. Place it in a pot with a little extra virgin olive oil. Sauté over medium heat for a few minutes until it softens slightly, but without browning. 3. Meanwhile, clean the fennel, cut it in half, and then slice it thinly. Peel the apple, remove the seeds, and dice it. 4. Add the fennel and apple to the sautéed leek. Stir, cover, and let everything steam on low heat for 5-6 minutes. If it seems to stick, you can add 1-2 tablespoons of water or broth. 5. Pour in two ladles of vegetable broth over the mixture. Let it simmer for another 5 minutes, still covered. 6. Now add the rice and more broth (enough to cover the vegetables and rice well). Stir and let everything cook on low heat, covered, until the rice and fennel become very soft. Add more broth if needed to avoid a too-thick consistency. 7. Finally, season with salt and pepper. Add a pinch of turmeric (about a quarter teaspoon) just to give it color and a subtle hint of flavor. 8. Remove the pot from the heat and blend everything with an immersion blender or in a regular blender until you achieve a smooth cream. If it’s too thick, you can add a bit of leftover broth. 9. Serve the soup warm, with rye bread crostini and a drizzle of extra virgin olive oil on top. Why I Make This Recipe Often It helps when I want something quick and comforting, without spending too much time in the kitchen. I use seasonal vegetables, and the ingredients are easy to find. It’s the kind of soup you can easily adapt based on what you have in the fridge, and it fits any light meal or when you need a warm break. Tips and Variations Tips - If the vegetable broth seems too concentrated, you can dilute it with water. - The rice helps with texture; don’t skip it if you want a thicker cream. - Don’t let the leek or fennel brown; just let them soften – otherwise, the soup will taste different. - You can use an immersion blender directly in the pot, but be careful not to splash. Substitutions - The rice can be replaced with a little potato for consistency if you don’t have rice on hand. - The leek can be substituted with a small onion, but the leek has a milder flavor. - The vegetable broth can also be made from a cube if you’re in a hurry, but fresh vegetables are ideal. Variations - You can add a pinch of grated ginger for extra flavor, but it’s not necessary. - A sprig of fresh parsley when serving adds color. - For a richer note, you can add a bit of cream on top, but the basic recipe doesn’t include it. Serving Ideas - It pairs very well with rye bread crostini, but you can use any croutons you have. - A drizzle of fresh extra virgin olive oil at the end changes the texture and flavor. - You can sprinkle pumpkin or sunflower seeds for added texture if you like. Frequently Asked Questions 1. Can I use a different type of apple? Yes, the yellow apple is sweeter, but you can also use a green or red apple. A tart apple will give the final taste a slightly different, fresher note. 2. What kind of rice should I use? Any regular rice suitable for boiling is fine. There’s no need to use special risotto or sushi rice. 3. Can I freeze the creamy soup? I don’t recommend it; the texture changes upon thawing and can become watery. It’s better to consume it fresh or within 2-3 days of preparation. 4. Can I add more turmeric? Turmeric gives color and a subtle taste. If you add too much, the flavor becomes dominant. A quarter teaspoon is enough for this kind of pot. 5. If I don’t have a blender, can I mash it with a fork? It’s hard to achieve a creamy texture just with a fork, but if you don’t have a blender, you can use a sieve and mash the vegetables as much as possible. Nutritional Values (Estimates) Serving of approximately 300 ml: Calories: 120-140 kcal Protein: 2-3 g Carbohydrates: 22-25 g Fats: 2-3 g (depending on how much oil you use) Fiber: 3-4 g The soup is low in fat, and the rice and vegetables provide carbohydrates and fiber. Values are estimates and can vary based on serving size and exact ingredients used. Storage and Reheating The creamy soup can be stored in the fridge in a covered container for up to 2-3 days. It reheats easily over low heat, stirring constantly. I don’t recommend freezing it, as the texture becomes unpleasant upon thawing. If it thickens too much after cooling, add a little water or broth when reheating.

Preparation

First of all, I prepared the vegetable soup. I sliced the leek thinly and sautéed it with a little oil. I added the sliced fennel and diced apple. I covered it with a lid and let everything steam for a few minutes. I added 2 ladles of soup and let it boil for another 5 minutes. I added the rice and more soup, and let it cook until both the fennel and the rice were soft. I seasoned it with salt and pepper, added a bit of turmeric, and blended everything until I got a cream. I served it with rye bread crostini and a drizzle of extra virgin olive oil on top.

Fennel and apple cream soup for a day under the blanket

Preparation

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