Chilled Fennel Soup With Orange Zest

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.