Becky Luigart-Stayner; Melanie J. Clarke
6 servings

Peas add body and sweetness to the purée. If you can't find crème fraîche, substitute sour cream.

How to Make It

Step 1

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.

Step 2

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.

Step 3

To prepare puree, place peas and next 5 ingredients (peas through dash of salt) in a blender; process until smooth.

Step 4

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.

Chef's Notes

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

Ratings & Reviews

ChefAmandaLynn's Review

September 12, 2012
Delish, this had great flavor and looked so pretty. I served it hot, but look forward to eating the cold leftoveres tomorrow.

AveryWarren's Review

June 19, 2011