Name: Creamy Fennel Soup
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

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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