Zucchini-And-Fennel Soup Recipe

Name: Zucchini-And-Fennel Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 fennel bulb, 8 small fronds reserved, bulb cored and sliced 1/2 inch thick; 2 tablespoons fresh lemon juice; Salt; 2 tablespoons extra-virgin olive oil; 1 3/4 pounds zucchini, sliced crosswise 1/4 inch thick; 1 onion, thinly sliced; 1 garlic clove, smashed; 1 chicken stock; Freshly ground pepper; 1/2 cup creme fraiche

Servings: persons

1 fennel bulb, 8 small fronds reserved, bulb cored and sliced 1/2 inch thick
2 tablespoons fresh lemon juice
Salt
2 tablespoons extra-virgin olive oil
1 3/4 pounds zucchini, sliced crosswise 1/4 inch thick
1 onion, thinly sliced
1 garlic clove, smashed
1 chicken stock
Freshly ground pepper
1/2 cup creme fraiche

1
In a medium saucepan, cover the sliced fennel with water. 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. Drain the fennel.
2
In a large pot, heat the olive oil. Add the zucchini, onion and garlic, season with salt and cook over moderate heat, stirring occasionally, until just softened, about 10 minutes. 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.
3
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 creme fraiche into each soup and swirl in. Garnish with the fennel fronds and serve.

151

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 fennel bulb, 8 small fronds reserved, bulb cored and sliced 1/2 inch thick, 2 tablespoons fresh lemon juice, Salt, 2 tablespoons extra-virgin olive oil, and more.

Yes, Zucchini-And-Fennel Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zucchini-And-Fennel Soup

How did you like this recipe?

Frequently Asked Questions