Creamy fennel soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Defatted beef or chicken stock (Or bouillon |
| From cubes) | ||
| 1 | Fennel bulb, about 1 pound | |
| 1 | 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 |
Directions
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.