Zucchini Fenchel Suppe (Zucchini and Fennel Soup) | Popular Recipes

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Zucchini Fenchel Suppe (Zucchini and Fennel Soup)

"A very refined soup and so easy to make! Zucchini and fennel combine with chicken stock and simple pantry spices for a soup that is great to make when in season."

Ingredients :

• 2 tablespoons butter
• 1 onion, finely chopped
• 1 bulb fennel, diced, green tops reserved
• 1 zucchini, peeled and thinly sliced
• 2 cups chicken stock
• 1 teaspoon mild curry powder
• salt and freshly ground black pepper to taste
• 1 teaspoon white wine vinegar, or to taste

Instructions :

Prep : 20M	Cook : 4M	Ready in : 38M

• Melt butter in a large pot over medium heat. Add onion; cook and stir until softened, about 5 minutes. Add fennel bulb and zucchini; cook, stirring occasionally, for 3 minutes. Pour in chicken stock. Reduce heat to low and simmer soup, covered, until fennel is soft, 10 to 15 minutes.
• Puree soup with an immersion blender until smooth. Season with curry powder, salt, and black pepper. Add white wine vinegar.
• Chop reserved fennel tops finely and sprinkle over soup before serving.

Notes :

• If soup appears too thick in step 2, thin with a little water or more stock.

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