Zucchini-and-Fennel Soup

Ingredients

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

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