GRILLED FENNEL AND GREEN APPLE SOUP
- 4 Granny Smith apples, cored and quartered
- 2 bulbs fennel, cut into thirds
- 2 shallots, halved
- 3 Tbsp. (45ml) olive oil
- 1/2 cup (125ml) unsalted butter
- 1/4 cup (60ml) cider vinegar
- 3 cloves garlic, minced
- 4 cups (1L0 vegetable or chicken stock
- 1/2 cup (125ml) white wine
- Kosher salt and freshly ground black pepper, to taste
Fire up your charcoal or preheat your gas grill. You need a medium-high grilling temp of around 350F (180C). Prep grill for cooking over direct heat.
Toss apples, fennel and shallots with oil in a large bowl until evenly coated. Grill apples, fennel and shallots over direct heat until lightly charred. Remove from grill. Set aside until cool enough to handle, then chop coarsely. Melt butter in a large heavy saucepan set over medium heat on grill, or side burner. Add apples, fennel and shallots. Cook, stirring often, until tender. Add cider vinegar and garlic. Simmer until slightly reduced. Add stock and white wine, then simmer for 20-30 minutes or until vegetables are very soft. Let cool slightly. Transfer soup, in batches, to a blender and puree until smooth. Pour through a fine mesh strainer, discarding any solids. Reheat and season to taste with salt and pepper.
Makes 8 servings.
TIP: For a simple garnish, drizzle soup with a small amount of extra virgin olive oil. If soup seems too thin, whisk a splash of 35% whipping cream and an egg yolk into warm soup. Do not allow soup to boil during reheating because it will cause egg to curdle.
- From Robert "Rainford's Born To Grill"