Apple Fennel Soup Recipe

Ingredients for 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

How to Make Apple Fennel Soup

1. 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.
2. Bring the mixture to a boil over medium-high heat.
3. Reduce heat to low, cover, and simmer for 20 minutes, or until the apples and vegetables are tender.
4. 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.
5. Remove the bay leaf from the apple-vegetable mixture.
6. Transfer the strained apple-vegetable mixture to a blender or food processor. Puree until smooth.
7. Gradually add the reserved liquid to the pureed mixture while blending until well combined and smooth.
8. Reheat the soup gently over low heat, if needed. Do not boil.
9. Ladle the soup into bowls and serve warm. Garnish with a dollop of plain yogurt or crème fraîche, if desired.