Title: Creamy Fennel Soup
Categories: Soups, Vegetables
Yield: 6 Servings

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

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