Source: The Washington Apple Commission.

A pureed apple soup with fennel.

Servings

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.