Source: The New York Times - November, 2007

Serves 6
  • 3 apples (a tart variety)
  • 1 medium-size fennel bulb, stems removed, diced
  • 1 shallot, sliced
  • 2 small inner stems celery, with leaves
  • 2 cups chicken or vegetable stock
  • 1/2 cup dry white wine
  • Salt and freshly ground white pepper
  • Juice of 1 lemon
  • 1 2/3 cups heavy cream
  • 1 teaspoon Dijon mustard

Peel and core 2 1/2 apples and place in 3-quart saucepan with fennel, shallot, celery, stock, wine, salt and pepper. Simmer 20 minutes, until all are tender.

Meanwhile, core and finely dice remaining half apple, toss with half the lemon juice, cover tightly and set aside.

Purée contents of saucepan in a blender; return to pot. Whisk in remaining lemon juice, cream and mustard. Bring to a simmer, check seasonings and serve, with diced apple garnishing each portion.