fennel and zucchini soup
By Julie
The perfect rainy spring day lunch, starring the sorriest fennel bulb in existence. I had planned on using the bulb for some days but just couldn't get my act together. Those days included failed blog recipes, meal after meal of leftovers, a sudden burst of food inspiration that ended up in a crabby 10pm dinner, and all without figuring how to work in the fennel bulb I'd bought. I had bought some zucchini at one point to make this soup, but then that aforementioned burst of inspiration came to me and I decided to make a Spanish tortilla with them. The end result was beyond delicious, but it wasn't exactly a tortilla. There's a definite difference between a Spanish tortilla and a frittata. The main difference being that a frittata you just bake. A tortilla you have to flip. I used a pan that was a bit too small for the amount of ingredients I used. I didn't think it would ever set in order to flip it. At that point I just said screw it and chucked it in the oven. I WILL post a tortilla recipe one day. I'll get it. I guess I don't mind trying again and again (I do get to eat it, after all), just so long as I don't start at 8pm. In any case, I needed to make this soup to use my fennel.






adapted from Bon Appetit, serves 4
2 tablespoons olive oil, divided
1 medium fennel bulb, chopped, fronds chopped and reserved
3 small zucchini, chopped
1 medium onion, chopped
1/4 teaspoon fennel seeds
2 cups chicken broth
1 pint grape tomatoes, quartered
1. Heat 1 1/2 tablespoons olive oil in a soup pot over medium-high heat. Add fennel, zucchini, onion, and fennel seeds. Sauté until fennel is translucent, about 7 minutes.
2. Add broth to pot and bring to a boil. Cover and reduce heat to medium-low. Simmer until vegetables are tender, about 15 minutes.
3. Puree soup with either an immersion blender or in a regular blender until smooth. Season with salt and pepper. My broth was salty enough that I didn't need any additional salt.
4. While soup is cooking, heat remaining 1/2 tablespoon olive oil in a small skillet over medium heat. Add tomatoes and sauté until just heated through, about 2 minutes. Remove from heat and mix in 2 tablespoons chopped fennel fronds. Season with salt and pepper. Serve soup with tomato mixture on top.
Enjoy this yummy soup on a dreary spring day!
Comment Rules
Backlinks