So when the hubby was out of town last week, I got lazy one night and took myself to
New England Soup Factory for dinner, where they had this AMAZING potato apple fennel soup. We got some nice fennel at the farmers market yesterday so I decided to attempt to recreate it. Of course it wasn't nearly as good as theirs (for starters, theirs was finished with heavy cream and I don't do that) but I was pretty happy with the way it came out for a first try!
I cut up about 5 (medium) potatoes, 3 macintosh apples, and a bulb of fennel, and simmered it in 4 cups of Trader Joe's chicken broth and a couple of glugs of white wine until everything was soft (~40 minutes), then used my immersion blender to puree it. It needed a little more sweetness when I tasted it so I put in about a tablespoon of brown sugar along with some salt & pepper. I finished it with a big dollop of plain fat free yogurt swirled in to give it some creaminess in the absence of the heavy cream :)
It turned out quite yummy and awesome for a chilly fall evening. Next time I'll use two fennel bulbs, since the fennel flavor was a little too subtle, and maybe use sweeter apples (golden delicious or something) to counteract the tanginess of the yogurt, but overall quite a successful experiment!