Photos of Zucchini-and-Fennel Soup Recipe
How To Make Zucchini-and-Fennel
There is a beautiful and delicate mellowness in this zucchini and fennel soup that you will surely like. Creme fraiche balances the flavors out.
Serves:
Ingredients
- 1large fennel bulb
- 2tbspfresh lemon juice
- salt
- 2tbspextra virgin olive oil
- 1¾lbzucchini
- 1large onion
- 1large garlic clove
- 4cupschicken stock
- pepper,freshly ground
- ½cupcrème fraîche
Equipments
Instructions
-
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 for about 20 minutes over low heat until the fennel is tender when pierced with a knife. Drain the fennel.
-
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.
-
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.
-
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 crème fraîche into each soup and swirl in
-
Garnish with the fennel fronds and serve.
Nutrition
- Calories: 139.76kcal
- Fat: 8.03g
- Saturated Fat: 2.60g
- Monounsaturated Fat: 3.92g
- Polyunsaturated Fat: 0.89g
- Carbohydrates: 13.18g
- Fiber: 2.69g
- Sugar: 7.12g
- Protein: 5.32g
- Cholesterol: 10.88mg
- Sodium: 691.22mg
- Calcium: 62.74mg
- Potassium: 601.84mg
- Iron: 1.07mg
- Vitamin A: 53.55µg
- Vitamin C: 25.57mg
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!