Fennel and Zucchini Soup


Fennel and Zucchini Soup Recipe

Adapted from the April, 2011 edition of Bon Appetit Magaine.

Chef Lauren Feldman is obsessed with fennel -- and I guess it has rubbed off. Although Fennel Pollen has been one of my favorite ingredients for years, I have grown to appreciate the fennel bulb and, now, fennel seeds. Enjoy!

2 tablespoons olive oil - divided
2 cups diced fresh fennel bulb, fronds chopped and reserved
1 cup trimmed diced zucchini
1 cup shopped onion
1/4 teaspoons fennel seed
2 cups low-salt chicken stock
3/4 cup grape tomatoes - quartered
Sea salt and ground pepper to taste
Fennel Pollen for serving

1. Heat 1-1/2 tablespoons olive oil in a large sauce pan over medium heat. Add diced fennel, zucchini, onion and fennel seeds. Saute until fennel is translucent - 4 to 5 minutes.

2. Add stock. Bring to a boil. Cover and reduce heat and simmer until vegetables are tender - about 15 minutes.

3. Puree i blender until smooth. Return to saucepan. Season to taste with salt and pepper.

4. Meanwhile, heat remaining olive oil in medium skillet over medium heat. Add tomatoes and saute until just heated through - 1 to 2 minutes. Remove from heat. Mic in 1 tablespoon chipped fennel fronds. Season relish with salt and pepper. Serve soup with tomato relish and a sprinkle of Wild Italian Fennel Pollen.
<br > serves 4