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
Prep Time
38 mins
Dificult
Medium
Servings
4
Ingredients
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.
Cook's Note:
If soup appears too thick in step 2
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