Our Zucchini and Fennel Soup is delicious served with garlic bread. A joyful combination of flavors.

Zucchini and Fennel Soup

Zucchini and Fennel Soup
Recipe type: Soups and Stews
Cuisine: Italian
Serves: 4 to 6 servings
  • 1 bulb fennel, approximately 1/2 pound (225 g)
  • 1 teaspoon (5 ml) lemon juice
  • 2 ounces (50 g) butter
  • 1 pound (450 g) zucchini, sliced
  • 1 medium onion, peeled and sliced
  • salt and freshly ground pepper
  • 1 ounce (25 g) all-purpose flour
  • 1 pint (600 ml) good chicken or vegetable stock
  • 1/4 pint (150 ml) light cream or half-and-half
  • chopped chives or parsley
  1. Trim the fennel and quarter.
  2. Cook in boiling salted water with the lemon juice until tender - about 20 minutes. Drain thoroughly.
  3. Heat the butter in a large pan and add the sliced vegetables with a little salt and pepper.
  4. Cover, and cook slowly for 15 minutes.
  5. Slice the drained fennel and add to zucchini mixture.
  6. Raise the heat and cook, stirring constantly for 1 minute, then stir in the flour, followed by the stock.
  7. Bring to the boil, then cover and simmer for 20 minutes.
  8. Strain the soup, reserving the liquid.
  9. Sieve or liquefy the vegetables until smooth.
  10. Return to the pan with the liquid and the cream.
  11. Reheat, adding more stock or water if the soup is too thick, and taste for seasoning.
  12. Sprinkle with the chopped chives or parsley just before serving.

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