“New from the Kitchen”
Recipe of the Month – March 2015
Soups: Apple & Potato Soup with Fennel
A new addition to the Inn’s menu, this smooth soup has just a little cream which makes it good for freezing and good for the wasteline. The fennel adds just a subtle hint of flavor. Great for a cold winter lunch or starter for dinner.
2 tablespoons butter
1 russet potato, peaeld and chopped
1 medium onion, chopped
2 cloves of garlic, minced
3 cups low sodium chicken broth
1 chopped fennel bulb, save the fronds for garnish
2 large granny smith apples, peeled and chopped
1/2 cup cream
salt and pepper to taste
Melt the butter in a large soup potover medidium heat. Add the potatoe, onion, fennel bulb and garlic. Cook for 5 minutes then add the chicken broth and apple. Bring to a boil then reduce heat to a simmer covered for 10 minutes. Remove from heat and blend until smooth in a blender or with a stick blender. Return to pot and add the cream and heat, seasoning to taste with salt and pepper.
Makes six large servings or can be used as a sipping soup making 24 demitasse cup servings. Can be frozen.