Recipes, re-invented from cooking shows

Apple and Fennel Soup

Name: Apple and Fennel Soup
Prep time: 30 mins
Cook time: 1 hour
Total time: 1 hour 30 mins

Prep. Time:

Baking Time:

Total Time:

30 mins

1 hour

1 hour 30 mins

Serves:

Serves 6

Roasted Apple & Fennel Bisque with Chorizo Clam Succotash

A sophisticated yet everyday soup that marries sweet roasted apples with aromatic fennel, topped with a vibrant succotash that brings the flavors of coastal New England together. The magic is in the contrast: silky, warming bisque meets bright, textural succotash with hits of smoky chorizo and sweet apple.

Chef's Tips:

Roasting is key: This develops deep, caramelized flavors that make the soup restaurant-quality
Apple choice matters: Honeycrisp holds its shape better in the succotash while still being sweet
Clam juice boost: Using some clam cooking liquid in the succotash intensifies the ocean flavor
Make ahead: Bisque can be made 2 days ahead; succotash is best served fresh
Wine pairing: Try with a crisp Albariño or unoaked Chardonnay

Ingredients

BISQUE:
2 large fennel bulbs, quartered (save fronds)
3 Honeycrisp apples, quartered and cored
1 large Yukon Gold potato, cubed
1 yellow onion, quartered
4 garlic cloves, smashed
3 tablespoons olive oil
4 cups low-sodium chicken stock
1 cup heavy cream
2 tablespoons butter
1 teaspoon kosher salt
½ teaspoon white pepper
¼ teaspoon nutmeg
2 tablespoons dry sherry (optional)

CHORIZO CLAM SUCCOTASH:
1½ pounds littleneck clams, scrubbed
4 oz dry-cured Spanish chorizo, diced
1½ cups fresh corn kernels
1 Honeycrisp apple, small dice
1 Roma tomato, seeded and diced
¼ cup red onion, finely diced
2 tablespoons fresh chives, chopped
1 tablespoon fresh tarragon, chopped
2 tablespoons olive oil
1 tablespoon apple cider vinegar
½ teaspoon smoked paprika
Salt and black pepper to taste

HERB OIL:
¼ cup fresh chives
¼ cup fresh parsley
½ cup extra virgin olive oil
Pinch of kosher salt

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Instructions

PREPARE THE BISQUE:
Roast the vegetables: Preheat oven to 425°F. Toss fennel, apples, potato, onion, and garlic with olive oil and salt. Roast for 35-40 minutes until caramelized and tender.
Build the base: Transfer roasted vegetables to a large pot. Add stock and bring to a boil. Reduce heat and simmer 15 minutes.
Blend to perfection: Remove from heat. Using an immersion blender, puree until completely smooth. For ultra-smooth texture, strain through fine-mesh sieve, pressing solids with a wooden spoon.
Finish the bisque: Return to pot over low heat. Whisk in cream, butter, white pepper, nutmeg, and sherry. Taste and adjust seasoning. Keep warm.

HERB OIL:
Blanch and blend: Blanch herbs in boiling water 30 seconds, then shock in ice water. Squeeze dry and blend with oil and salt until bright green. Strain if desired.

SUCCOTASH:
Steam clams: In a large pot with tight lid, steam clams with ¼ cup water over high heat until opened, 5-7 minutes. Reserve ½ cup clam juice. Remove meat and roughly chop.
Build the succotash: In a large skillet, cook chorizo over medium heat until crispy, 4-5 minutes. Add corn and cook until lightly charred, 3-4 minutes. Add red onion and cook 1 minute more.
Finish and season: Remove from heat. Stir in chopped clams, diced apple, tomato, herbs, olive oil, vinegar, and 2 tablespoons reserved clam juice. Season with smoked paprika, salt, and pepper.