Recipe information
Ingredients for - Zucchini Fenchel Suppe (Zucchini and Fennel Soup)
3. Fennel, diced, green tops reserved - 1 bulb
4. Zucchini, peeled and thinly sliced - 1
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.
