Zucchini Fenchel Suppe Zucchini And Fennel Soup Recipes
ZUCCHINI FENCHEL SUPPE (ZUCCHINI AND FENNEL SOUP)
A very refined soup and so easy to make! Zucchini and fennel combine with chicken stock and simple pantry spices for a soup that is great to make when in season.
Provided by Diana
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 38m
Yield 4
Number Of Ingredients 8
Steps:
- 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.
- Puree soup with an immersion blender until smooth. Season with curry powder, salt, and black pepper. Add white wine vinegar.
- Chop reserved fennel tops finely and sprinkle over soup before serving.
Nutrition Facts : Calories 103.4 calories, Carbohydrate 11.4 g, Cholesterol 15.6 mg, Fat 6.4 g, Fiber 3.3 g, Protein 2.1 g, SaturatedFat 3.8 g, Sodium 458.5 mg, Sugar 3.3 g
ZUCCHINI AND FENNEL SOUP (ZUCCHINI FENCHEL SUPPE)
Number Of Ingredients 1
Steps:
- 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.
ZUCCHINI FENCHEL SUPPE (ZUCCHINI AND FENNEL SOUP)
A very refined soup and so easy to make! Zucchini and fennel combine with chicken stock and simple pantry spices for a soup that is great to make when in season.
Provided by Allrecipes Member
Categories Zucchini Soup
Time 38m
Yield 4
Number Of Ingredients 8
Steps:
- 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.
- Puree soup with an immersion blender until smooth. Season with curry powder, salt, and black pepper. Add white wine vinegar.
- Chop reserved fennel tops finely and sprinkle over soup before serving.
Nutrition Facts : Calories 103.4 calories, Carbohydrate 11.4 g, Cholesterol 15.6 mg, Fat 6.4 g, Fiber 3.3 g, Protein 2.1 g, SaturatedFat 3.8 g, Sodium 458.5 mg, Sugar 3.3 g
ZUCCHINI FENCHEL SUPPE (ZUCCHINI AND FENNEL SOUP)
A very refined soup and so easy to make! Zucchini and fennel combine with chicken stock and simple pantry spices for a soup that is great to make when in season.
Provided by Diana
Categories Zucchini Soup
Time 38m
Yield 4
Number Of Ingredients 8
Steps:
- 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.
- Puree soup with an immersion blender until smooth. Season with curry powder, salt, and black pepper. Add white wine vinegar.
- Chop reserved fennel tops finely and sprinkle over soup before serving.
Nutrition Facts : Calories 103.4 calories, Carbohydrate 11.4 g, Cholesterol 15.6 mg, Fat 6.4 g, Fiber 3.3 g, Protein 2.1 g, SaturatedFat 3.8 g, Sodium 458.5 mg, Sugar 3.3 g
ZUCCHINI FENCHEL SUPPE (ZUCCHINI AND FENNEL SOUP)
A very refined soup and so easy to make! Zucchini and fennel combine with chicken stock and simple pantry spices for a soup that is great to make when in season.
Provided by Allrecipes Member
Categories Zucchini Soup
Time 38m
Yield 4
Number Of Ingredients 8
Steps:
- 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.
- Puree soup with an immersion blender until smooth. Season with curry powder, salt, and black pepper. Add white wine vinegar.
- Chop reserved fennel tops finely and sprinkle over soup before serving.
Nutrition Facts : Calories 103.4 calories, Carbohydrate 11.4 g, Cholesterol 15.6 mg, Fat 6.4 g, Fiber 3.3 g, Protein 2.1 g, SaturatedFat 3.8 g, Sodium 458.5 mg, Sugar 3.3 g
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