|Low sodium chicken broth||2 cups|
|White wine||½ cup|
|Golden Delicious apples, peeled, cored, and chopped||2|
|Thinly sliced carrots||1 cup|
|Small onion, thinly sliced||1|
|Chopped fennel||1 cup|
|Dried thyme leaves||¼ teaspoon|
|Non-fat plain yogurt||4 teaspoons|
- 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.
Fruit: 1; Vegetables: 1; Meat: 0; Milk: 0; Fat: 0; Carbs: 0; Other: 0
Produce for Better Health/Washington Apple Commission
|Serving Size||¼ recipe|
|Calories from Fat||10|
|Saturated Fat||0 g|
|Dietary Fiber||3 g|
|Vitamin A||70% DV|
|Vitamin C||15% DV|
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