Apple Fennel Soup

This has been a great year for apples! While wonderful in pies, crisps and other sweet recipes, apples also lend themselves very well to savory dishes. Serve this soup on a cool fall day to warm your family up!

Ingredients:

2 medium Golden Delicious apples, peeled, cored and choped
1 cup carrots, thinly sliced
1 small onion, thinly sliced
1/2 cup fresh fennel, chopped1 cup tart apples, cored and chopped
2 cups water
1 14-oz. can low-sodium chicken broth
1/2 cup dry white wine
1 bay leaf
1/4 tsp. dried thyme
6 whole black peppercorns
low-fat plain yogurt (optional)

Directions:

1. In large pot, combine all ingredients, except yogurt. Bring to a boil over high heat.
   
2. Reduce heat and simmer, covered, for 20 min.
3. Pour the soup through a strainer set over a large bowl.
4. Remove the bay leaf.
5. In a blender or food processor, puree the vegetable mixture until smooth.
6. Add the soup liquid and pulse until blended.
7. Reheat the soup, if necessary.
8. To serve, ladle the soup into bowls and top with dollops of yogurt, if desired.

Information provided by Beth Ann Bentley, www.iLunchBox.com. Beth Ann Bentley is a management and marketing professional focusing on the food and beverage industry and website marketing. Her experience has concentrated in restaurant management, sports marketing and special events, public relations and field marketing. Beth Ann has managed, marketed and consulted with restaurants and companies in Manhattan and San Francisco, Australia, Singapore, Taiwan and Hong Kong. She holds a degree in Hotel, Restaurant and Travel Administrations from the University of Massachusetts, Amherst.  Currently Beth Ann is founder and president of iLunchBox.com, an online media company dedicated to the pursuit of a healthy lunch for school aged children.

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