Zucchini-and-Fennel Soup

Zucchini-and-Fennel Soup
Photo by John Kernick


  • 2 tablespoon(s) extra-virgin olive oil
  • 0.5 cup(s) crème fraîche
  • 1.75 pound(s) zucchini
  • Freshly ground pepper
  • 1 large fennel bulb—8 small fronds reserved
  • 1 large onion
  • Salt
  • + 3 more ingredients
    • 1 large garlic clove
    • 1 quart(s) chicken stock
    • 2 tablespoon(s) fresh lemon juice

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 large onion, thinly sliced
    • 2 tablespoons fresh lemon juice
    • Salt
    • 1/2 cup crème fraîche
    • +5 other ingredients

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