Zucchini Fenchel Suppe (Zucchini And Fennel Soup)

1. 1

   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.

2. 2

   Puree soup with an immersion blender until smooth. Season with curry powder, salt, and black pepper. Add white wine vinegar.

3. 3

   Chop reserved fennel tops finely and sprinkle over soup before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.