Jeff's Apple-Fennel Soup with Blue Cheese Toasts

Jeff's Apple-Fennel Soup with Blue Cheese Toasts

Ingredients:

3 Granny Smith apples, peeled, cored, and chopped

1 cup chopped fennel (fronds reserved for garnish)

2 large shallots, minced

2 cloves garlic

1/2 cup dry white wine

2 cups chicken stock

1 cup heavy cream

Leaves from 3 sprigs thyme

Leaves from 3 sprigs sage

3 fresh mint leaves

1/4 small baguette, cut into 1/2-inch slices

1/2 cup crumbled blue cheese

5 figs, chopped

Directions:

Preheat an oven to 350°F.
In a large saucepan over medium-low heat, sweat the apples, fennel, shallots, and garlic, reserving a few tablespoons of the apples. When the vegetables are softened, add the wine and cook to reduce by half. Add the chicken stock, reduce heat to low, and cook to reduce the liquid by half. Add the cream and herbs and simmer until bubbles form on the surface. Transfer to a blender or food processor and purée until smooth.
Meanwhile, place the baguette slices on a baking sheet and toast until golden, about 10 minutes. Spread each toast with a bit of blue cheese and top with a few slices of fig.
To serve, fill each soup bowl three-fourths full. Float several toasts in the soup and sprinkle with the reserved chopped apple and a few chopped fennel fronds.

Recipe taken from Top Chef: The Cookbook (or Top Chef: The Quickfire Cookbook), Copyright Bravo Media LLC/Published by Chronicle Books LLC.