Zubereitung

1. 1

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

2. 2

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

3. 3

   Add the orange zest and the stock and bring to a boil.

4. 4

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

5. 5

   Puree with a blender and refridgerate.

6. 6

   Stir in yogurt once the soup is chilled.