Creamy Fennel Soup
Serves:
Ingredients:
2
c
Defatted beef or chicken
-stock (Or bouillon
From cubes)
1
Fennel bulb, about 1 pound
1
Sliver garlic
2
tb
Chopped shallots
1
tb
Lemon juice (or more to
-taste)
1
pn
Lemon zest
1/2
ts
Dried dillweed (or 1 1/2
-teaspoons fresh)
1
ts
Ground coriander
1
qt
Nonfat yogurt
Method:
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.