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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

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Ready In 45 Minutes

Servings: 6

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Cooking Instructions

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Step 1

• Saute the butter, onions and garlic in a large pot over low heat for 10 minutes.
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• Length: 10 minutes

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Step 2

• Add the fennel and cook for a half hour, stirring occasionally.
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Step 3

• Add the orange zest and the stock and bring to a boil.
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Step 4

• Reduce heat and cook covered, for another half hour, or until all veggies are soft.

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Step 5

• Puree with a blender and refridgerate.
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Step 6

• Stir in yogurt once the soup is chilled.
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