1 1/2 cups chopped peeled Granny Smith apple (about 1/2 pound)
1 cup cubed peeled Yukon gold or red potato
1/4 teaspoon salt
2 tablespoons fresh lemon juice
1/3 cup frozen green peas, thawed
1/3 cup fresh cilantro leaves
3 tablespoons fat-free, less-sodium chicken broth
1 tablespoon mirin (sweet rice wine)
1 teaspoon vegetable oil
Dash of salt
2 tablespoons crème fraîche
How to Make It
To prepare soup, melt butter in a Dutch oven over medium-high heat. Add onion and fennel; sauté 3 minutes. Add curry, ginger, and garlic; sauté 1 minute. Stir in wine; cook 1 minute or until liquid almost evaporates. Add bell pepper, broth, apple, potato, and 1/4 teaspoon salt; bring to a boil. Reduce heat; simmer 20 minutes. Cool.
Place half of soup in a blender; process until smooth. Pour into a bowl. Repeat procedure with remaining soup. Chill at least 2 hours. Stir in juice.
To prepare puree, place peas and next 5 ingredients (peas through dash of salt) in a blender; process until smooth.
Pour 3/4 cup soup into each of 6 bowls. Make 3 dollops with 1 teaspoon each of puree. Using tip of a knife; swirl each dollop into a "V" shape. Dollop 1 teaspoon crème fraîche in center of each serving.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.