End of Summer Apple and Fennel Soup

I recently purchased some fennel from the farmers market with the intent on grilling them, but I came across this soup on Food52. A tart apple and fennel soup sounded perfect for a Meatless Monday meal. This soup was so light and sweet. With apple season at our door, I'll certainly be making this again!

I used:

2 tablespoons unsalted butter
1 large shallot, diced
1 garlic clove, minced
1 large bulb fennel, cored and cut into 1/2-inch chunks
2 large Granny Smith, cut into 1/2-inch chunks
2 stalks celery, sliced in 1/2-inch pieces, leaves and all
1 tablespoon lemon juice
1 tablespoon honey

1/2 teaspoon kosher salt plus more to taste
3 cups chicken stock
1 cup watercress
3 tablespoons chopped fresh mint
1 teaspoon chopped fresh thyme
2 tablespoons chopped fennel fronds
1/2 cup Greek yogurt (I didn't have any heavy cream as suggested, but I thought this was an acceptable lighter option)

As it says in the title, this soup really did only take 20 minutes. Saute the minced shallot, garlic and butter in a heavy bottomed sauce pan. After a minute or two, add the cubed fennel, apple, celery, chicken stock, honey, lemon. Simmer for 10 -15 minutes so that everything gets soft. Add the herbs and puree. The recipe says to strain the puree, but I prefer a little texture. Stir in the yogurt last, and garnish with more herbs. In the future I might swap butter for reserved bacon fat. I think a lil' hint 'o bacon will give it extra oompf. But for Meatless Monday it was perfection!