1 can (14 oz) chicken broth
2 cups water
1/2 cup dry white wine
2 Golden Delicious apples, peeled, cored, and chopped
1 cup diced carrots
1 small onion, diced
1/2 cup chopped fresh fennel
1 bay leaf
1/4 tsp. dried thyme leaves
5 whole black peppercorns
Put all the ingredients in a large soup pot over medium-high heat. Stir and bring to a boil, then immediately reduce heat to low and simmer, slightly covered, for about 15 to 20 minutes, stirring occasionally. Remove pot from heat and let cool slightly.
Pour soup through a colander over a bowl, reserving both the ingredients in the colander and the liquid in the bowl; remove bay leaf from mixture in colander and discard bay leaf. (Set large soup pot aside - you'll need it again.)
Get out your food processor and puree the mixture in the colander. Do this in small batches and remove each batch as pureed and put in soup pot. Continue until all the mixture in the colander is pureed.
Put soup pot over medium-low heat and stir to re-heat mixture. As it heats, add liquid from the bowl (the reserved liquid) if you need to make the soup thinner. Continue to heat, stir, and add liquid until you have a hot soup in the consistency you desire.
Serve hot.
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