Preparation:
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.
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 minute |
