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  Recipe Home » Soups » Creamy Fennel Soup
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  Creamy Fennel Soup
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 241
Ingredients:
2 cup Defatted beef or chicken stock (Or bouillon
From cubes)
1 Fennel bulb, about 1 pound
1 Sliver garlic
2 tbsp Chopped shallots
1 tbsp Lemon juice (or more to taste)
1 pinch Lemon zest
1/2 tsp Dried dillweed (or 1 1/2 teaspoons fresh)
1 tsp Ground coriander
1 qt Nonfat yogurt
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.

Serves six.

[ MID-ATLANTIC COUNTRY; August 1989 ]

Posted by Fred Peters.
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