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Apple Fennel Soup

June 10, 2008 - 7:30am
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Apple Fennel Soup

Nutrition Facts

Serving Size¼ recipe
Calories from Fat10
Total Fat1 g
Saturated Fat0 g
Cholesterol0 mg
Sodium80 mg
Total Carbohydrate17 g
Dietary Fiber3 g
Sugars10 g
Proteins4 g
Vitamin A70% DV
Vitamin C15% DV
Calcium4% DV
Iron4% DV

Percent Daily Values (DV) are based on a 2,000 calorie diet.

Servings and Times

Preparation Time30 minutes

Cups of Fruits and Vegetables Per Person: 1.0

Ingredients and Preparation

Low sodium chicken broth2 cups
Water2 cups
White wine½ cup
Golden Delicious apples, peeled, cored, and chopped2
Thinly sliced carrots1 cup
Small onion, thinly sliced1
Chopped fennel1 cup
Bay leaf1
Dried thyme leaves¼ teaspoon
Non-fat plain yogurt4 teaspoons
  1. Directions
  2. In large pot, combine broth, water, wine, apples, carrots, onion, fennel, bay leaf, thyme, and peppercorns; bring to boil.
  3. Reduce heat and simmer, covered, 20 minutes
  4. Strain soup, reserving liquid. Remove bay leaf from apple-vegetable mixture in strainer.
  5. In blender or food processor, puree mixture; add reserved liquid and blend well.
  6. Reheat soup, if necessary. Ladle into soup bowls and serve with a dollop of yogurt if desired.

Diabetic Exchange
Fruit: 1; Vegetables: 1; Meat: 0; Milk: 0; Fat: 0; Carbs: 0; Other: 0
Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. Exchanges are rounded up or down to equal whole numbers. Therefore, partial exchanges are not included.

Produce for Better Health/Washington Apple Commission

Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.

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