Creamy Fennel Soup

Recipe Ingredients

2 cups	474ml	Defatted beef or chicken - stock (or bouillon
		From cubes)
1		Fennel bulb - about 1 pound
1		Garlic
2 tablespoons	30ml	Chopped shallots
1 tablespoon	15ml	Lemon juice - (or more to, taste)
1		Lemon zest
1/2 teaspoon	2.5ml	Dried dillweed - (or 1 1/2, teaspoons fresh)
1 teaspoon	5ml	Ground coriander
1		Nonfat yogurt

Recipe 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.

Source:
Cooking Light, Jan/Feb 1993, page 108

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