- (Since 1999)
RECIPE SECTION - Over 10,000 Recipes




From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide



Makes 4 servings
Each serving equals one and one half 5 A Day serving


2 cup low sodium chicken broth
2 cup water
½ 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
¼ tsp dried thyme leaves
6 Peppercorns
4 tsp non-fat plain yogurt


In large pot, combine broth, water, wine, apples, carrots, onion, fennel, bay leaf, thyme and peppercorns; bring to boil.

Reduce heat and simmer, covered, 20 minutes.

Strain soup, reserving liquid.

Remove bay leaf from apple-vegetable mixture in strainer.

In blender or food processor, puree mixture; add reserved liquid and blend well.

Reheat soup, if necessary, ladle into soup bowls and serve with a dollop of yogurt if desired.

Nutritional analysis per serving: Calories 85, Protein 3g, Fat 1g, Calories From Fat 9%, Cholesterol 2mg, Carbohydrates 18g, Fiber 3g, Sodium 119mg.

Source: Produce for Better Health/Washington Apple Commission

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2016
James T. Ehler and unless otherwise noted.   All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links Logo



Popular Pages