Fennel Apple Soup
Apple season is upon us. There are literally hundreds of varieties of apples grown throughout North America, but here's a rundown of some of the most popular varieties. Which is your favorite?
Ingredients
- 2 cups chicken broth
- 2 cups water
- 1/2 cup white wine
- 2 apples, peeled, cored, and chopped
- 1 cup thinly sliced carrots
- 1 small onion, thinly sliced
- 1/2 cup chopped fresh fennel
- 1 bay leaf
- 1/4 teaspoon dried thyme leaves
- 6 black peppercorns
- Plain low-fat yogurt
Instructions
- In a large pot, combine broth, water, wine, apples, carrots, onion, fennel, bay leaf, thyme, and peppercorns; heat to boiling.
- Reduce heat to simmer, cover, and cook 20 minutes.
- Strain soup, setting aside the liquid.
- Remove the bay leaf from the apple-vegetable mixture. In a blender or food processor, puree mixture; pour in the liquid and blend well.
- Reheat if necessary. Top with a dollop of yogurt.