This soup is easy to make, and the flavors of the fennel, with the sweetness of apples and tanginess of gorgonzola are a perfect blend. The soup is pretty healthy, with no cream added, so let that cheese melt and stir it around in the hot soup for a pleasant taste surprise!
2 T. butter
1 large onion, chopped
2 fennel Bulbs, chopped (save fronds for garnish)
2 apples, peeled, cored and chopped
4 c. chicken broth
1 t. salt
1 1/2 cups apple cider
1/2 t. black pepper
2 oz. crumbled gorgonzola or blue cheese
Saute onions in butter for 3-4 minutes. Add chopped fennel and apples and stir. Add broth and apple cider, and bring to a boil. Add salt & pepper, and let simmer for 15 minutes. Puree with an immersion blender. Return to heat and let cook another 5 minutes. Serve with crumbled gorgonzola and garnish with fennel fronds.