Creamy Fennel Soup Recipe

Step 1

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.


Posted by Fred Peters.

Things You'll Need

  • 2c Defatted beef or chicken
  • -stock (Or bouillon
  • From cubes)
  • 1 Fennel bulb, about 1 pound
  • 1 Sliver garlic
  • 2tb Chopped shallots
  • 1tb Lemon juice (or more to
  • -taste)
  • 1pn Lemon zest
  • 1/2ts Dried dillweed (or 1 1/2
  • -teaspoons fresh)
  • 1ts Ground coriander
  • 1qt Nonfat yogurt

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