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 small onion, thinly sliced
1 cup fennel, chopped
1 bay leaf
1/4 teaspoon dried thyme leaves
6 black peppercorns
4 teaspoon non-fat plain yogurt
Combine the broth, water, wine, apples, carrots, onion, fennel, bay leaf, thyme, and peppercorns in a large soup pot. Bring to a boil, then reduce the heat and simmer, covered, for 20 minutes.
Strain the soup, reserving the liquid. Remove the bay leaf. In a blender or food processor, puree the apple-fennel mixture. Add the reserved liquid and blend well.
Reheat the soup if necessary. Ladle into soup bowls and serve with a dollop of yogurt if desired.
Calories: 100 cal
Total fat: 1g
Saturated fat: 0g
Monounsaturated fat: 0g