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.