Apple Fennel Soup

Source: The Washington Apple Commission.

A pureed apple soup with fennel.

Nutrition Facts
Makes 4 servings
Amount Per Serving
Calories	120.1
Total Carbs	19.1g
Dietary Fiber	3.9g
Sugars	12.5g
Total Fat	1.1g
Saturated Fat	0.5g
Unsaturated Fat	0.6g
Potassium	80.6mg
Protein	4.2g
Sodium	111mg
Dietary Exchanges 1 Fruit, 1 Vegetable
See the Detailed Nutritional Analysis
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14.5 oz low fat unsalted chicken broth
2 cup water
0.5 cup white wine
2 medium apples , peeled, cored and chopped (Golden Delicious)
1 cup sliced carrots , thinly sliced
1 small onions , thinly sliced
0.5 cup fennel greens , chopped
1 bay leaves
0.25 tsp ground thyme
0.25 tsp black peppercorns , 6 peppercorns
0.5 cup lowfat plain yogurt

1 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.
2 Strain soup, reserving liquid. Remove bay leaf from apple-vegetable mixture. In blender or food processor, puree mixture; add reserved liquid and blend well. Reheat soup if necessary. To serve, ladle into soup bowls and top with dollop of yogurt, if desired.