Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Shallots
2 c Vegetable stock
1/2 c Fennel -- chopped
1 ts Nonfat milk powder2
2 ts Dijon mustard
1 ts Tarragon -- chopped
Salt and pepper

Preheat the oven to 350 degrees.

Bake the unpeeled shallots on a nonstick baking sheet for 35 minutes,
or until soft and tender. Peel and chop roughly.

In a medium saucepan, combine the vegetable stock, fennel, shallots,
and milk powder. Bring to a boil, rduce the heat, and simmer for 30
minutes.

Transfer to a food processor andpuree until smooth. Whisk in the
mustard and tarragon. Season to taste with pepper and salt. Serve.

Serving size=1/4 cup 27 calories 0.4 g fat 0 mg chol 51 mg sod w/o
added salt Eat More, Weigh Less, by Dean Ornish, M.D./MM by DEEANNE

Recipe By :

From: Dscollin#aol.Com Date: Sun, 19 Feb 1995 22:05:37
~0500

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