Zucchini and Fennel Soup Recipe

Posted on 29th of April, 2010 by Lévana

Any chance I get to sneak in those veggies that are somewhat neglected in America, and beloved beyond, I am there: So for today, that will be Fennel! It works its unseen magic and yields a silky texture and sweet – but not cloyingly sweet – flavor. A real nutritional bargain too!

Ingredients:

1/3 cup olive oil

4 large leeks, sliced

8 cloves garlic

6 ribs celery, peeled

Heads and leaves of 3 large fennel bulbs (save some leaves for garnish)

3 large yellow zucchini, cut in large chunks

2 teaspoons turmeric

1 tablespoon anise or fennel seeds

2 quarts (8 cups) water

2 cups dry white wine

Salt to taste

4 cups milk or non-dairy milk

Ground pepper to taste

Directions:

Heat the oil in a wide heavy pot. In a food processor, coarsely grind the leeks, garlic and celery. Add to the skillet and sauté until translucent. Add all but last 2 ingredients, and bring to a boil. Reduce to medium and cook, covered, 30 minutes. Add the milk and pepper, and bring to just below boiling point. Cream the soup with an immersion blender. Adjust the texture and seasonings. Serve hot or chilled, topped with fennel leaves.

Filed under: Anise Recipes, Dairy-Free Recipes, Fennel Recipes, Gluten Free Recipes, Italian Recipes, Kosher Recipes, Pareve Recipes, Recipes, Soup Recipes, Vegetarian Recipes, Zucchini Recipes