Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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