Zucchini Fennel Soup Recipes
ZUCCHINI, POTATO AND FENNEL STEW
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a medium soup pot, heat the olive oil, then add the potatoes. Season with salt and pepper, and then the Piment d'Espelette. Lightly brown, 5 minutes, while you chop the remaining vegetables. Add the garlic, zucchini, fennel and onion to the soup as they are chopped. Add the tomatoes and cover the pan to soften the vegetables and burst the tomatoes, 5 to 8 minutes. Add the stock and passata, and mix to combine. Cool and store for a make-ahead meal.
- Reheat over medium heat and garnish with the reserved fennel fronds and a drizzle of olive oil. Serve with warm bread.
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- Heat 1 1/2 tablespoons olive oil in large saucepan over medium-high heat. Add diced fennel, zucchini, onion, and fennel seeds. Sauté until fennel is translucent, 4 to 5 minutes. Add broth; bring to boil. Cover; reduce heat and simmer until vegetables are tender, about 15 minutes. Puree in blender until smooth; return soup to saucepan. Season to taste with salt and pepper.
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- Preheat the oven to 350 degrees. Trim zucchini ends and cut them into large chunks. Slice the fennel bulb into four chunks and slice the onion into rings.
- Toss the zucchini, fennel, onion and garlic with the oil and spread into a rimmed baking sheet. Roast for 30-45 minutes until everything is very tender and golden brown.
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- In a medium saucepan, cover the sliced fennel with water. Add the lemon juice and a large pinch of salt and bring to a boil. Cover and simmer over low heat until the fennel is tender when pierced with a knife, about 20 minutes. Drain the fennel.
- In a large pot, heat the olive oil. Add the zucchini, onion and garlic, season with salt and cook over moderate heat, stirring occasionally, until just softened, about 10 minutes. Add the chicken stock and cooked fennel and bring to a boil. Cover partially and simmer over moderate heat, stirring a few times, until the vegetables have softened completely, about 8 minutes.
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