Name: Apple and Fennel Soup
Yield: Serves 6
Ingredients: 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 Green Olive Company olive oil (any infused variety); 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); 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 Green Olive Company olive oil (any infused variety); 1 tablespoon Green Olive Company balsamic vinegar (any variety); ½ teaspoon smoked paprika; Salt and black pepper to taste; ¼ cup fresh chives; ¼ cup fresh parsley; ½ cup Green Olive Company olive oil (any infused variety); Pinch of kosher salt

Apple and Fennel Soup

Green Olive Company

Servings

Serves 6

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

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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 Green Olive Company olive oil (any infused variety)
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)

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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 Green Olive Company olive oil (any infused variety)
1 tablespoon Green Olive Company balsamic vinegar (any variety)
½ teaspoon smoked paprika
Salt and black pepper to taste

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¼ cup fresh chives
¼ cup fresh parsley
½ cup Green Olive Company olive oil (any infused variety)
Pinch of kosher salt

Directions

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Roast the vegetables: Preheat oven to 425°F. Toss fennel, apples, potato, onion, and garlic with Green Olive Company olive oil (any infused variety) 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.

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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.

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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, Green Olive Company olive oil (any infused variety), vinegar, and 2 tablespoons reserved clam juice. Season with smoked paprika, salt, and pepper.