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Creamy Fennel Soup

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CATEGORY CUISINE TAG YIELD
Vegetables, Meats Soups, Vegetables 6 Servings

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

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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