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Apple Fennel Soup
Submitted by liz, Monday, 20 April 2009
Description

For vegetarian version substitute chicken broth with vegetable broth.

Ingredients
At a glance
Main Course
Vegetarian
Soups
Soups/Stews
Fruit
Apples
Lenten Recipes
Meatless Meals
Serves
4
2 cups low sodium chicken broth
2 cups water
1/2 cup white wine
2 Golden Delicious apples, peeled, cored and chopped
1 cup thinly sliced carrots
1 small onion, thinly sliced
1 cup chopped fennel
1 Bay leaf
1/4 tsp dried thyme leaves
6 Peppercorns
4 tsp non-fat plain yogurt
Methods/steps

In large pot, combine broth, water, wine, apples, carrots, onion, fennel, bay leaf, thyme and peppercorns; bring to boil. Reduce heat and simmer, covered, 20 minutes. Strain soup, reserving liquid. Remove bay leaf from apple-vegetable mixture in strainer. In blender or food processor, puree mixture; add reserved liquid and blend well. Reheat soup, if necessary, ladle into soup bowls and serve with a dollop of yogurt if desired.

Additional Tips

Source: Washington Apple Commission

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