2 tablespoons olive oil
2 (medium to large) fennel bulbs stems removed and diced
2 large apples, peeled, cored and diced
1 quart chicken stock
2-3 sprigs thyme
Heat olive oil in a large pot. Saute onion over low or medium heat for 10-15 minutes until soft and almost browned. Add fennel and apples and cook for 5-10 minutes until they start to soften or brown. Add chicken stock and thyme. Puree soup in small batches (for safety purposes) in a vitamix or other blender until smooth and creamy. Reheat soup and serve.
Recipe from www.elanaspantry.com