Good Recipes from Friendly Eaters
Creamy Fennel Soup
seriouseats.com
2 cups stock (chicken, beef, or vegetable)
1 fennel bulb, about 1 pound
1 sliver garlic
2 tablespoons chopped onions
1 Tablespoon lemon juice
1 teaspoon lemon zest, chopped
1/2 teaspoon dried dill weed
(or 1 1/2 tsp fresh)
1 teaspoon ground coriander
1 quart nonfat yogurt
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 for a smoother texture. Combine well with the yogurt and chill. Serve garnished with chopped fennel greens or chopped cilantro.
Adapted from www.recipeland.com.
| Print article | This entry was posted by Danielle on September 28, 2010 at 9:27 pm, and is filed under Appetizer, Soup. Follow any responses to this post through RSS 2.0. You can skip to the end and leave a response. Pinging is currently not allowed. |
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