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Creamy Fennel Soup

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B12, C, D
MineralsZinc, Copper, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups 474ml Defatted beef or chicken - stock

  2. From cubes)

  3. 1 Fennel bulb - about 1 pound

  4. 1 Garlic

  5. 2 tablespoons 30ml Chopped shallots

  6. 1 tablespoon 15ml Lemon juice - (or more to, taste)

  7. 1 Lemon zest

  8. 1/2 teaspoon 2 1/2ml Dried dillweed - (or 1 1/2, teaspoons fresh)

  9. 1 teaspoon 5ml Ground coriander

  10. 1 Nonfat yogurt

Instructions Jump to Ingredients ↑

  1. 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.

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