Apple Fennel Soup

2 cups low sodium chicken broth
2 cups water
1/2 cup white wine
2 Golden Delicious apples, peeled, cored and chopped
1 cup carrots, thinly sliced
1 onion (small), thinly sliced
1/2 cup fresh fennel, chopped
1 bay leaf
1/4 tsp dried thyme leaves
6 peppercorns
low-fat plain yogurt (optional)

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.

Makes 4 servings
Source: Washington Apple Commission