Apple Fennel Soup
(Sopa de Manzana e Hinojo)
Welcome the start of autumn with this delcious and comforting soup recipe including seasonal vegetables.
- Average Cost: $13.92
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
- Servings: 4
Recipe Source: Extension.Purdue.edu
Ingredients
- 2 medium golden delicious apples (peeled, cored, and chopped)
- 1 cup carrots (thinly sliced)
- 1 small onion (thinly sliced)
- 1/2 cup fresh fennel (chopped)
- 2 cups water
- 1 14-ounce can low-sodium chicken broth
- 1/2 cup dry white wine
- 1 bay leaf
- 1/4 teaspoon dried thyme
- 6 whole black peppercorns
- low-fat plain yogurt (optional)
Directions
- In a large pot, combine all ingredients (except yogurt, if using). Bring to a boil over high heat.
- Reduce the heat, cover, and simmer for 20 minutes.
- Pour the soup through a strainer set over a large bowl.
- Remove the bay leaf.
- In blender or food processor, carefully puree the vegetable mixture until smooth.
- Add the soup liquid and pulse until blended.
- Reheat the soup, if necessary.
- To serve, ladle the soup into bowls and top with dollops of yogurt, if desired.
Serving Size: 1/4 of recipe