Zucchini-and-Fennel Soup

Photo by John Kernick
Ingredients
- 1 quart(s) chicken stock
- 1 large fennel bulb—8 small fronds reserved
- 2 tablespoon(s) fresh lemon juice
- 1 large garlic clove
- Freshly ground pepper
- Salt
- 1 large onion
- + 3 more ingredients
-
- 1.75 pound(s) zucchini
- 2 tablespoon(s) extra-virgin olive oil
- 0.5 cup(s) crème fraîche
In a medium saucepan, cover the sliced fennel with water. Add the lemon juice and a large pinch of salt and bring to a boil. Cover and simmer over low heat until the fennel is tender when pierced with a knife, about 20 minutes. Drain the fennel. In a large pot, heat the olive oil. Add the zucchin...
Variations on Zucchini-and-Fennel Soup
-
- 1 quart chicken stock
- 2 tablespoons fresh lemon juice
- 1 3/4 pounds zucchini, sliced crosswise 1/4 inch thick
- +6 other ingredients
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