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.


Send feedback