1 can (14 1/2-ounce) low-sodium chicken broth
2 cups water
1/2 cup white wine
2 Golden Delicious 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, 3/4 teaspoon minced fresh
6 black peppercorns
Plain low-fat yogurt (optional)


1. In 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.
2. Strain soup, reserving liquid. Remove bay leaf from apple-vegetable mixture. In blender or food processor, puree mixture; add reserved liquid and blend well. Reheat soup if necessary. To serve, ladle into soup bowls and top with dollop of yogurt, if desired.

When the impulse strikes, here's a flavorful pureed soup that can be prepared in just 30 minutes.

Apple Fennel Soup
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