2 c  Defatted beef or chicken

           -stock (Or bouillon
           From cubes)
      1    Fennel bulb, about 1 pound

      1    Sliver garlic

      2 tb Chopped shallots

      1 tb Lemon juice (or more to

           -taste)
      1 pn Lemon zest

    1/2 ts Dried dillweed (or 1 1/2

           -teaspoons fresh)
      1 ts Ground coriander

      1 qt 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 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 ]
  Posted by Fred Peters.