Zucchini-and-Fennel Soup

Zucchini-and-Fennel Soup
Photo by John Kernick


  • 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...

View full recipe at Food & Wine


Variations on Zucchini-and-Fennel Soup

  • 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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