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Zucchini Fenchel Suppe (Zucchini and Fennel Soup)
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Prep Time:
20 minutes
Cook Time:
18 minutes
Total Time:
38 minutes
Creamy zucchini and fennel soup with a touch of curry - a luxurious, seasonal starter.
Ingredients:
  • 2 tablespoons butter
  • 1 onion, finely chopped
  • 1 bulb fennel, diced, green tops reserved
  • 1 zucchini, peeled and thinly sliced
  • 2 cups chicken stock
  • 1 teaspoon mild curry powder
  • 1 teaspoon white wine vinegar, or to taste
Instructions:
  • In a large pot over medium heat, melt butter until sizzling. Sauté onion until softened, about 5 minutes. Add fennel bulb and zucchini, cook for 3 minutes, stirring occasionally. Pour in chicken stock, reduce heat to low, cover, and simmer until fennel is soft, 10 to 15 minutes.
  • Blend the soup until velvety using an immersion blender. Enhance with a blend of curry powder, salt, and black pepper, then infuse with a splash of white wine vinegar.
  • Finely chop the fennel tops and sprinkle over the soup just before serving.

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