Soup: United States – Cider-Kissed Fennel and Apple Soup

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

2 tbsp (30 ml) olive oil
1 tbsp (14 g) unsalted butter (optional, for richness)
1 medium fennel bulb, cored and thinly sliced (reserve fronds for garnish)
1 large leek, white and light green parts only, thinly sliced (or 1 medium yellow onion, chopped)
1 Granny Smith apple, peeled, cored, and diced
1 small Yukon Gold potato, peeled and diced
2 cloves garlic, minced
1 / 2 tsp kosher salt, plus more to taste
1 / 4 tsp freshly ground black pepper
1 / 2 tsp smoked paprika
1 cup (240 ml) unfiltered apple cider
3 cups (720 ml) low-sodium chicken broth (or vegetable broth)
1 bay leaf
4 fresh thyme sprigs (or 1 / 2 tsp dried thyme)
3 fresh sage leaves (or 1 / 4 tsp dried sage)
1 tsp lemon zest
2 tsp fresh lemon juice, plus more to taste
2 tbsp (30 ml) crème fraîche or plain Greek yogurt (optional garnish)
Chopped fennel fronds and/or chives, for garnish
Pinch of smoked paprika or cracked pepper, for finishing (optional)

Instructions

Warm olive oil (and butter, if using) in a medium pot over medium heat. Add fennel and leek; cook, stirring occasionally, until softened and lightly translucent, 6–8 minutes.
Stir in apple, potato, and garlic; season with salt, pepper, and smoked paprika. Cook 2 minutes to bloom the spices.
Pour in apple cider and simmer, scraping up any browned bits, until slightly reduced, about 3 minutes.
Add chicken broth, bay leaf, thyme, and sage. Bring to a gentle simmer, cover partially, and cook until potato and fennel are very tender, 15–20 minutes.
Remove bay leaf and herb stems. Stir in lemon zest. Blend the soup until silky-smooth using an immersion blender (or carefully in batches in a countertop blender).
Return to the pot if needed; stir in lemon juice and adjust seasoning with additional salt, pepper, or cider/lemon to balance richness and acidity.
Ladle into warm bowls. Top with a small dollop of crème fraîche or yogurt if using, a sprinkle of fennel fronds/chives, and a pinch of smoked paprika or cracked pepper. Serve hot alongside the grilled pork chops.