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

Vision is our dominant sense. A report published by the Xerox Corporation years ago revealed that 83 percent of what we learn comes through our sight. Hearing provides for 11 percent of what we learn, compared with extremely small percentages from the other three senses: smell, 3.5 percent; touch, 1.5 percent; and taste, 1 percent. No wonder Jesus used visuals!…( Most importantly) Jesus very life was a visual, reinforcing what He taught.

Roy Zuck

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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