Zucchini Fenchel Suppe (Zucchini and Fennel Soup)

Zucchini Fenchel Suppe (Zucchini and Fennel Soup)

Zucchini and fennel are pureed together in this simple, seasonal soup flavored with mild curry powder that makes an elegant first course.

Preparation Time
20 mins
Cooking Time
18 mins
Total Time
38 mins
Calories
103 Calories

Recipe Instructions

Step 1
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.
Step 2
Puree soup with an immersion blender until smooth. Season with curry powder, salt, and black pepper. Add white wine vinegar.
Step 3
Chop reserved fennel tops finely and sprinkle over soup before serving.

Ingredients

  • 2 tablespoons butter
  • 2 cups chicken stock
  • salt and freshly ground black pepper to taste
  • 1 onion, finely chopped
  • 1 teaspoon mild curry powder
  • 1 bulb fennel, diced, green tops reserved
  • 1 zucchini, peeled and thinly sliced
  • 1 teaspoon white wine vinegar, or to taste

Categories

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