1 Tbsp (15 mL) butter
1 large red onion, chopped
2 celery stalks, finely chopped
2 Granny Smith apples, peeled, cored, and diced
1 large tomato, skin removed and chopped
3 1/2 cups (850 mL) low-sodium chicken broth
1/2 tsp (2 mL) dried leaf tarragon
1/4 tsp (1 mL) ground pepper
1/4 cup (60 mL) dry traditional mead
1/4 cup (60 mL) low-fat sour cream
2 Tbsp (30 mL) parsley, chopped
Melt butter in large saucepan over medium heat. Add onion and celery and sauté until soft, about 4 to 5 minutes.
Add apples and tomato and cook another 3 minutes. Add broth and spices, reduce heat and cover pan. Simmer 30 minutes; remove from heat allowing soup to cool slightly.
Purée mixture in batches in food processor and return to heat. Add mead and heat through.
Ladle soup into bowls and top each serving with a dollop of sour cream and a dusting of parsley.
Each serving contains:
104 calories; 4 g protein; 4 g total fat (2 g sat. fat, 0 g trans fat); 13 g carbohydrates; 2 g fibre; 61 mg sodium
source: “The Mead Renaissance“, alive #351, January 2012