Roasted Fennel and Apple Soup with Crispy Chorizo

Since it’s been raining in CA I’ve jumped right into soup season. You’ve gotta try this roasted fennel and apple soup. It’s hearty but a little sweet. Then topping it with crispy chorizo throws it over the edge. Trust me. Go make it!

Ingredients:

• 2 fennel, quartered (bottom part only)

• 4 green apples, peeled, seeded and quartered

• 2 cloves of garlic

• 2 tbsp olive oil 

• Salt/pepper, to taste 

• 1/2 large onion, sliced

• 2 leeks, sliced (bottom part only)

• 2 cloves of garlic, sliced 

• 1 cup dry white wine

• 4 cups vegetable stock 

• 1 tbsp apple cider vinegar

• 1 lb spicy chorizo

Directions:

1. Toss fennel, apple and 2 cloves of garlic with 1 tbsp olive oil, salt and pepper. Roast at 425 degrees F until tender, about 30 minutes.

2. In a dutch oven heat remaining olive oil and add sliced onion, leek and garlic. Cook gently over medium/low heat, stirring often until tender. About 15 minutes. Remove a spoonful of the sautéed leeks to use as a garnish. 

3. Add the white wine and cook for 1 minute. Then add stock and simmer for 10 minutes.

4. Add roasted fennel, apple and garlic to the dutch oven and use an immersion blender to mix until smooth. Season with salt, pepper and apple cider vinegar.

5. Render the chorizo in a sauté pan until crisp. Top soup with the leeks we saved, chorizo bits and drops of chorizo fat.