Directions:
- Take the apple peelings and combine them with 2-1/2 cups of water.
- Simmer over medium heat for approximately 20 minutes, Strain and set aside.
- Combine the oil, fennel, leek, celery and green apples in a heavy bottomed saucepan. Saute over medium heat for 20 minutes or until soft.
- Add white wine and reduce by half.
- Pour in the apple stock you have set aside and continue reducing by half again, this will strengthen the flavor of the soup.
- Add the heavy cream and simmer 10-15 minutes more, the soup will start to thicken slightly.
- When the soup has cooled, ladle it into the blender and puree.
- Strain through a fine strainer, season and garnish each bowl with toasted almond slices.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 371.19 Kcal (1554 kJ) | ||
| Calories from fat | 230.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.6g | 39% | |
|---|---|---|---|
| Cholesterol | 82.2mg | 27% | |
| Sodium | 99.92mg | 4% | |
| Potassium | 591.12mg | 13% | |
| Total Carbs | 24.95g | 8% | |
| Sugars | 11.54g | 46% | |
| Dietary Fiber | 4.98g | 20% | |
| Protein | 2.71g | 5% | |
| Vitamin C | 16.3mg | 27% | |
| Iron | 1mg | 6% | |
| Calcium | 110.7mg | 11% | |
| Amount Per 100 g | |||
| Calories | 108.57 Kcal (455 kJ) | ||
| Calories from fat | 67.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.49g | 39% | |
|---|---|---|---|
| Cholesterol | 24.04mg | 27% | |
| Sodium | 29.22mg | 4% | |
| Potassium | 172.89mg | 13% | |
| Total Carbs | 7.3g | 8% | |
| Sugars | 3.37g | 46% | |
| Dietary Fiber | 1.46g | 20% | |
| Protein | 0.79g | 5% | |
| Vitamin C | 4.8mg | 27% | |
| Iron | 0.3mg | 6% | |
| Calcium | 32.4mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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