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Recipe info
Category: Soups & Stuff
Rating: 0.00
Contributor: farmersalmanac.com
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Fennel Apple Soup
2 cups chicken broth
2 cups water
1/2 cup white wine
2 apples, peeled, cored, and chopped
1 cup thinly sliced carrots
1 small onion, thinly sliced
1/2 cup chopped fresh fennel
1 bay leaf
1/4 teaspoon dried thyme leaves
6 black peppercorns
Plain low-fat yogurt



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. Strain soup, setting aside the liquid. Remove the bay leaf from apple-vegetable mixture. In a blender or food processor, puree mixture; pour in the liquid and blend well. Reheat if necessary. Top with a dollop of yogurt
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