½ teaspoon chopped fresh thyme
1 teaspoon chopped fresh chives
¼ teaspoon freshly ground black pepper
⅛ teaspoon salt
¼ teaspoon freshly ground nutmeg
For the Soup
2 Granny Smith apples, cored and peeled
1 tablespoon extra-light olive oil
Dash sesame oil
⅓ cup chopped onion
1 garlic clove, smashed and diced
6 cups low-sodium vegetable stock
(see page 288)
½ teaspoon chopped fresh thyme
4 cups peas, blanched 4 minutes
2 cups curly kale leaves, heavy stalks
removed
¼ cup cornstarch, mixed with ½ cup nonfat
milk (slurry)
12 ounces smoked white fish, chopped into
small pieces
For the Garnish
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh thyme
¼ teaspoon cayenne
To prepare the yogurt sauce, combine the yo
gurt cheese, wine, thyme, and chives in a small
bowl, stirring until all lumps have disappeared.
Stir in the black pepper, salt, and nutmeg, and
set aside.
To make the soup, slice one of the apples
and dice the other.
In a large stew pot, heat the oils and sauté
the onion and garlic for 2 minutes. Add the
sliced apple, stirring to coat. Add the stock and
thyme, bring to a boil, and simmer for 10 min
utes. Add the peas.
In a steamer, cook the kale for 3–4 minutes.
The kale will turn a beautiful bright green. Re
move and cut into very fine strips. Keep cool
for later use.
Puree the soup in a food processor or
blender. Pass the pureed soup through a mesh
sieve and return the sieved puree to the stew
pot. Stir in the slurry and bring just to a boil,
stirring constantly until thickened. Add the
diced apple, fish, and kale; heat through about
3 minutes until the fish is fi rm.
To serve, spoon the soup into individual
serving bowls and garnish with the chives,
thyme, and cayenne. Dollop a spoonful of yo
gurt sauce on top and enjoy!Per serving : 254 calories, 3 g fat, 1 g saturated fat (4%
calories from saturated fat), 33 g carbohydrate, 21 g
protein, 7 g dietary fiber, 794 mg sodium. Exchanges:
1 Starch, 1 Very Lean Meat, 1 VegetableKALE • 163