Ingredients: 4 tablespoons (60 g) of butter,1 teaspoon (5 g) minced garlic,2 medium onions, minced,2 pounds (900 g) fresh fennel bulbs (stems and leaves should be trimmed off and the rest can be chopped),5 cups (1250 ml) chicken or veg broth,1 tablespoon of minced orange zest,1/2 cup (120 ml) greek or plain flavored yogurt,salt and white pepper to taste
Instructions:
- Saute the butter, onions and garlic in a large pot over low heat for 10 minutes.
- Add the fennel and cook for a half hour, stirring occasionally.
- Add the orange zest and the stock and bring to a boil.
- Reduce heat and cook covered, for another half hour, or until all veggies are soft.
- Puree with a blender and refridgerate.
- Stir in yogurt once the soup is chilled.
