Ingrédients pour Apple Fennel Soup
- Low Sodium Chicken Broth
- 1 cup water
- White Wine
- Golden Delicious Apples
- Carrot
- ½ medium onion (chopped)
- 1 medium fennel bulb (chopped)
- 1 bay leaf
- Dried Thyme Leaves
- 8 peppercorns
- Plain Nonfat Yogurt
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Comment préparer Apple Fennel Soup
- In a large pot, combine 4 cups vegetable broth, 1 cup water, ½ cup dry white wine, 2 medium apples (peeled, cored, and diced), 1 medium carrot (chopped), ½ medium onion (chopped), 1 medium fennel bulb (chopped), 1 bay leaf, 2 sprigs fresh thyme, and 8 peppercorns.
- Bring the mixture to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer for 20 minutes, or until the apples and vegetables are tender.
- Carefully strain the soup through a fine-mesh sieve, reserving the liquid in a separate bowl. Set aside the apple-vegetable mixture in the sieve.
- Remove the bay leaf from the apple-vegetable mixture.
- Transfer the strained apple-vegetable mixture to a blender or food processor. Puree until smooth.
- Gradually add the reserved liquid to the pureed mixture while blending until well combined and smooth.
- Reheat the soup gently over low heat, if needed. Do not boil.
- Ladle the soup into bowls and serve warm. Garnish with a dollop of plain yogurt or crème fraîche, if desired.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
38g
Fat
1g
Carbs
5g
