January 01, 2011


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 cilantro.


  • 2 cups stock (chicken, beef, vegetable....)
  • 1 bulb of fennel, about 1 pound
  • 1 sliver garlic
  • 2 tbsp. chopped onions
  • 1 tbsp. lemon juice (or more to-taste)
  • 1 tsp. lemon zest, chopped
  • 1/2 tsp. dried dillweed (or 1 and 1/2 tsp. fresh)
  • 1 tsp. ground coriander
  • 1 quart nonfat yogurt
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