Fennel And Zucchini Soup With Warm Tomato Relish Recipes

ZUCCHINI, POTATO AND FENNEL STEW

Zucchini, Potato and Fennel Stew image

Provided by Rachael Ray : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1/4 cup olive oil, plus more to drizzle
1 1/2 pounds small round potatoes, quartered
Salt and pepper
1/2 teaspoon Piment d'Espelette or cayenne pepper
1 teaspoon paprika
3 to 4 cloves garlic, sliced
2 firm small to medium zucchini, sliced 1/2-inch half moons
1 bulb fennel, trimmed and sliced into thin half-moon wedges, reserve a small handful of fronds
1 large or 2 small to medium onions, peeled and root attached sliced into thin wedges
12 cocktail tomatoes or 2 cups cherry tomatoes
4 cups vegetable or chicken stock
1 cup passata or tomato sauce
1/4 cup fresh tarragon leaves, chopped
Crusty French roll or bread, for passing

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.

ZUCCHINI FENCHEL SUPPE (ZUCCHINI AND FENNEL SOUP)

Zucchini Fenchel Suppe (Zucchini and Fennel Soup) image

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

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
salt and freshly ground black pepper to taste
1 teaspoon white wine vinegar, or to taste

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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