Creamy Fennel Soup

Ingredients

280 gr defatted beef
1 fennel bulb
1 sliver garlic
18 gr shallots
16 ml lemon juice
1 lemon zest
1 gr dillweed
2 gr coriander
950 ml 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 ]