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Apple Soup With Tarragon Yogurt
Recipe adapted from Girl in the Kitchen (Chronicle Books)
Yield: 4 Servings
1½ teaspoons olive oil
1½ teaspoons butter
1 cup chopped onion
1 cup chopped fennel bulb
3 garlic cloves, minced
2 Honeycrisp apples, peeled and thinly sliced
Salt and freshly ground black pepper
½ cup white wine
½ cup heavy cream
1¾ cups chicken or vegetable broth
1¼ cups apple cider
½ cup Greek-style yogurt
2 tablespoons minced fresh tarragon
1 tablespoon milk
1. In a large soup pot over medium-low heat, heat the olive oil and butter. Cook the onion, fennel and garlic gently until the onion is translucent, 3 to 4 minutes.
2. Stir in the apples, season with salt and pepper, then add the wine. Simmer to reduce the liquid by half.
3. Meanwhile, in a small saucepan over medium-low heat, cook the cream until it thickens, whisking periodically to loosen the little bits of browned cream, which will impart a nutty flavor. Once it's reduced by half, set it aside.
4. Once the apple mixture has reduced, add the chicken broth and cider and bring to a boil. Reduce the heat and simmer until the apples and fennel are tender, about 1 hour.
5. While the soup is simmering, in a small bowl, whisk together the yogurt, tarragon and milk until evenly blended and smooth. Season with salt and pepper. Refrigerate until needed.
6. Once the soup is ready, purée it with a tabletop or immersion blender until smooth, then pass it through a fine-mesh sieve to remove any chunks. If you don't have a sieve and don't mind a slightly chunky soup, you can skip this step.
7. Transfer the soup back to the soup pot, whisk in the cooked cream, and season with salt and pepper. Divide the soup among bowls and top with a dollop of tarragon yogurt. Serve immediately.