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My review
Zucchini Fenchel Suppe (Zucchini and Fennel Soup)
Diana
"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."
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Ingredients
38 m servings 103Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
Footnotes
- Cook's Note:
- If soup appears too thick in step 2, thin with a little water or more stock.
Nutrition Facts
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Reviews
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Newest
8/26/2016
Very good and super easy to throw together, even at the last minute. I used vegan butter and vegetable broth. Thank you for the recipe.
9/18/2018
It does not look like much but wow is it good! I do question four servings as it really is two.
7/31/2017
Made it exactly the way the recipe called for. It was delicious! I will definitely make it again
9/20/2017
This is great! I changed it up a hair. Instead, I used tbs of red curry paste, used garlic salt in place of the salt, and added some crushed red pepper. I like some heat. But oh my! THIS is GOOD!