Description
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
- 2 tablespoons butter
- 1 onion, finely chopped
- 1 bulb fennel, diced, green tops reserved
- 1 zucchini, peeled and thinly sliced
- 2 cups chicken stock
- 1 teaspoon mild curry powder
- salt and freshly ground black pepper to taste
- 1 teaspoon white wine vinegar, or to taste
Instructions
- 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.
- Puree soup with an immersion blender until smooth. Season with curry powder
- salt
- and black pepper. Add white wine vinegar.
- Chop reserved fennel tops finely and sprinkle over soup before serving.
Prep Time: 20 mins
Cook Time: 18 mins
Total Time: 38 mins
Servings: 4