Creamy fennel soup

Yield: 6 servings

Measure Ingredient
2 cups Defatted beef or chicken stock (Or bouillon
\N \N From cubes)
1 \N Fennel bulb, about 1 pound
1 \N Sliver garlic
2 tablespoons Chopped shallots
1 tablespoon Lemon juice (or more to taste)
1 pinch Lemon zest
½ teaspoon Dried dillweed (or 1 1/2 teaspoons fresh)
1 teaspoon Ground coriander
1 quart Nonfat yogurt

Clean and slice the fennel bulb, reserving any greens for garnish.

Cook the fennel in the stock with the garlic and shallots until soft.

Puree in a blender with the lemon juice and zest, and the spices.

Strain the puree if you wish a smoother texture. Combine well with the yogurt and chill. Serve garnished with chopped fennel greens or chopped coriander.

Serves six.

[ MID-ATLANTIC COUNTRY; August 1989 ] Posted by Fred Peters.

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