| 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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