Zucchini-and-Fennel Soup Recipe

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.

Preparation: 20 minutes
Cooking: 35 minutes
Total: 55 minutes

Serves:

Ingredients

  • 1large fennel bulb
  • 2tbspfresh lemon juice
  • salt
  • 2tbspextra virgin olive oil
  • lbzucchini
  • 1large onion
  • 1large garlic clove
  • 4cupschicken stock
  • pepper,freshly ground
  • ½cupcrème fraîche

Equipments

    Instructions

    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.

    2. Cover and simmer for about 20 minutes over low heat until the fennel is tender when pierced with a knife. Drain the fennel.

    3. 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.

    4. 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.

    5. Working in batches, puree the soup in a blender. Return the soup to the pot and season with salt and pepper.

    6. Ladle the soup into shallow bowls. Dollop 1 tablespoon of the crème fraîche into each soup and swirl in

    7. 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
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