Servings: Serves 4–5
Ingredients 3 Granny Smith apples , cored, peeled and chopped1 cup chopped fennel (fronds reserved for garnish)2 large shallots , chopped, minced2 cloves garlic1/2 cup chicken stock1 cup heavy cream3 sprigs thyme , leaves only3 sprigs sage , leaves only3 leaves fresh mint5 dried figs , chopped1/4 small baguette , cut into 1/2-inch slices1/2 cup blue cheese , crumbled
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 reduce by half. Add chicken stock, reduce heat to low and cook to reduce 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 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 soup bowl three-fourths full. Float several toasts in the soup and sprinkle with reserved chopped apple and chopped fennel fronds.
Recipes from Top Chef: The Quickfire Cookbook © 2008 By Bravo Media, Chronicle Books.