Apple Fennel Soup with Fried Fennel Slivers & Homemade Crème Fraîche

Apples and fennel are a classic autumn pairing—sweet, aromatic, and beautifully complementary when roasted.
Roasting coaxes out the natural sugars in both ingredients, deepening their flavor and bringing warmth and
complexity to this elegant fall soup. The apples offer gentle sweetness while the fennel adds subtle anise notes,
creating a velvety starter perfect for a seasonal luncheon. Crispy fried fennel slivers and a dollop of homemade
crème fraîche add texture and richness to round out the dish.

Ingredients (Serves 5 Lunch-Sized Starter Portions)

For the Soup

• 2 large fennel bulbs, cored and sliced
• 2 medium apples (Honeycrisp or Fuji), cored and sliced
• 1 medium yellow onion, sliced
• 2 cloves garlic, smashed
• 3 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp ground coriander (optional)
• 4 cups chicken or vegetable stock (gluten-free)
• 1/2 cup crème fraîche (store-bought or homemade; see below)
• 1 tbsp lemon juice (or to taste)

For the Fried Fennel Slivers

• 1/2 fennel bulb, very thinly sliced (julienne)
• 1/3 cup cornstarch
• Oil for frying
• Pinch of salt

For the Homemade Crème Fraîche

• 1 cup heavy cream
• 2 tbsp buttermilk

Instructions

Make the Homemade Crème Fraîche (At least 12 hours ahead)

1. Combine the heavy cream and buttermilk in a clean jar. Stir to blend.
2. Cover loosely and leave at room temperature for 12–24 hours until thickened.
3. Refrigerate until ready to use. Will keep for 1 week.

Prepare the Soup

1. Preheat oven to 400°F (205°C).
2. Toss fennel, apples, onion, and garlic with olive oil, salt, pepper, and coriander.
3. Spread on a baking sheet and roast for 30–35 minutes, until caramelized and soft.
4. Transfer roasted ingredients to a pot and add the stock.
5. Bring to a simmer and cook 10 minutes to meld flavors.
6. Blend with an immersion blender (or in batches in a blender) until very smooth.
7. Stir in crème fraîche and lemon juice. Adjust seasoning to taste.

Make the Fried Fennel Slivers

1. Heat 1–2 inches of neutral oil in a small pot to 350°F (175°C).
2. Toss the fennel slivers lightly in cornstarch, shaking off excess.
3. Fry in small batches for 1–2 minutes until lightly golden and crisp.
4. Drain on paper towels and sprinkle with a pinch of salt.

To Serve

1. Ladle hot soup into bowls.
2. Top each portion with a spoonful of crème fraîche.
3. Garnish with fried fennel slivers.
4. Finish with fennel fronds or a drizzle of olive oil if desired.