Name: Zucchini Fenchel Suppe (Zucchini and Fennel Soup)
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Butter - 2 tablespoons; Onion, finely chopped - 1; Fennel, diced, green tops reserved - 1 bulb; Zucchini, peeled and thinly sliced - 1; Chicken stock - 2 cups; Mild curry powder - 1 teaspoon; Salt and freshly ground black pepper to taste - 1 teaspoon; White wine vinegar, or to taste - 1 teaspoon

Ingredients for - Zucchini Fenchel Suppe (Zucchini and Fennel Soup)

1. Butter 2 tablespoons

2. Onion, finely chopped 1

3. Fennel, diced, green tops reserved 1 bulb

4. Zucchini, peeled and thinly sliced 1

5. Chicken stock 2 cups

6. Mild curry powder 1 teaspoon

7. Salt and freshly ground black pepper to taste 1 teaspoon

8. White wine vinegar, or to taste 1 teaspoon

How to cook deliciously - Zucchini Fenchel Suppe (Zucchini and Fennel Soup)

1 . Stage

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.

2 . Stage

Puree soup with an immersion blender until smooth. Season with curry powder, salt, and black pepper. Add white wine vinegar.

3 . Stage

Chop reserved fennel tops finely and sprinkle over soup before serving.