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
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2 tablespoons butter
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1 onion, finely chopped
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1 bulb fennel, diced, green tops reserved
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1 zucchini, peeled and thinly sliced
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2 cups chicken stock
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1 teaspoon mild curry powder
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salt and freshly ground black pepper to taste
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1 teaspoon white wine vinegar, or to taste
Description
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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.
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Puree soup with an immersion blender until smooth. Season with curry powder, salt, and black pepper. Add white wine vinegar.
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Chop reserved fennel tops finely and sprinkle over soup before serving.
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