| 1 | Preheat the oven to 350 degrees. |
| 2 | bake the unpeeled shallots on a nonstick baking sheet for 35 minutes, or until soft and tender. |
| 3 | Peel and chop roughly. |
| 4 | in a medium saucepan, combine the vegetable stock, fennel, shallots, and milk powder. |
| 5 | Bring to a boil, rduce the heat, and simmer for 30 minutes. |
| 6 | transfer to a food processor andpuree until smooth. |
| 7 | Whisk in the mustard and tarragon. |
| 8 | Season to taste with pepper and salt. |
| 9 | Serve. |
| 10 | serving size=?cup 27 calories 0.4 g fat 0 mg chol 51 mg sod w/o added salt eat more, weigh less, by dean ornish, m.d./mm by deeanne |
| 11 | recipe by : |
