Ingredients
2 tablespoons butter
1 large russet potato (10 ounces), peeled and chopped
1 medium onion, chopped
1 medium fennel bulb, trimmed, cored, and chopped (reserve fronds)
2 cloves garlic, minced
3 cups reduced-sodium chicken broth
2 apples, peeled, cored, and sliced
1/2 teaspoon Kosher salt
1/4 teaspoon Ground black pepper
1/2 cup whipping cream
Thin apple slices (optional)
Plain Greek yogurt
Cayenne pepper
Preparation
In a large saucepan melt the butter over medium-low heat. Add potato, onion, fennel, and garlic. Cook and stir until onion is tender, about 5 minutes. Add broth, sliced apples, kosher salt, and ground black pepper. Bring just to boiling; reduced heat. Simmer, covered, for 10 minutes or until apples and potatoes are tender, stirring occasionally. Remove from heat. Cool slightly. Working in batches, transfer apple mixture to a blender. Cover and blend until smooth. Return soup to saucepan. Stir in cream. Season to taste with additional salt and pepper. Garnish each serving with a thin apple slice, if desired, a dollop of yogurt, reserved fennel fronds, and cayenne pepper.
