Zucchini-and-Fennel Soup

Zucchini-and-Fennel Soup
You can never have too many soup recipes, so give Zucchini-and-Fennel Soup It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free, primal, and vegetarian diet.

Instructions

1
In a medium saucepan, cover the sliced fennel with water.
Ingredients you will need
FennelFennel
WaterWater
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Sauce PanSauce Pan
2
Add the lemon juice and a large pinch of salt and bring to a boil. Cover and simmer over low heat until the fennel is tender when pierced with a knife, about 20 minutes.
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Lemon JuiceLemon Juice
FennelFennel
SaltSalt
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KnifeKnife
3
Drain the fennel.
Ingredients you will need
FennelFennel
4
In a large pot, heat the olive oil.
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Olive OilOlive Oil
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PotPot
5
Add the zucchini, onion and garlic, season with salt and cook over moderate heat, stirring occasionally, until just softened, about 10 minutes.
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ZucchiniZucchini
GarlicGarlic
OnionOnion
SaltSalt
6
Add the chicken stock and cooked fennel and bring to a boil. Cover partially and simmer over moderate heat, stirring a few times, until the vegetables have softened completely, about 8 minutes.
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Chicken StockChicken Stock
VegetableVegetable
FennelFennel
7
Working in batches, puree the soup in a blender. Return the soup to the pot and season with salt and pepper. Ladle the soup into shallow bowls. Dollop 1 tablespoon of the crme frache into each soup and swirl in.
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Salt And PepperSalt And Pepper
SoupSoup
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BlenderBlender
BowlBowl
LadleLadle
PotPot
8
Garnish with the fennel fronds and serve.
Ingredients you will need
FennelFennel
DifficultyHard
Ready In45 m.
Servings8
Health Score39
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