Title: Creamy Fennel Soup
Categories: Soup Vegetable
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.

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