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Creamy Fennel Soup

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    Source: www.cookingrecipes4u.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 2 c Defatted beef or chicken -stock (Or bouillon From cubes)

    2. 1 Fennel bulb, about 1 pound 1 Sliver garlic

    3. 2 tb Chopped shallots

    4. 1 tb Lemon juice (or more to -taste)

    5. 1 pn Lemon zest

    6. 1/2 ts Dried dillweed (or 1 1/2 -teaspoons fresh)

    7. 1 ts Ground coriander

    8. 1 qt 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. Serves six. [ MID-ATLANTIC COUNTRY; August 1989 ] Posted by Fred Peters.

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