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Creamy Fennel Soup

Type: Vegetables
Courses: Soup
Serves: 6 people

Recipe Ingredients

2 cups 474mlDefatted beef or chicken - stock (or bouillon
  From cubes)
1   Fennel bulb - about 1 pound
1   Garlic
2 tablespoons 30mlChopped shallots
1 tablespoon 15mlLemon juice - (or more to, taste)
1   Lemon zest
1/2 teaspoon 2.5mlDried dillweed - (or 1 1/2, teaspoons fresh)
1 teaspoon 5mlGround coriander
1   Nonfat yogurt

Recipe 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.

Source:
Cooking Light, Jan/Feb 1993, page 108

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