Ingredients
- 1 fennel bulb
- 1 sliver garlic
- 1 lemon zest
- 1 qt nonfat yogurt
- 2 c defatted beef
- 2 tb shallots (chopped)
- 1 tb lemon juice
- 1 ts coriander (ground)
- 1/2 ts dillweed (dried)
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 ]
