Creamy Fennel Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
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 quart: Nonfat yogurt,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp