Cream of Fennel and Zucchini Recipe
Posted on 29th of April, 2010 by Lévana
Photo Courtesy nytimes.com
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! Fennel and anise seeds are a constant in many of our Moroccan dishes, both sweet and savory, and make our bread beautifully fragrant. It works its unseen magic and yields a silky texture and sweet – but not cloyingly sweet – flavor. Its caloric content is ideally low. A real nutritional bargain too!
Like in all my soups (except of course chicken or beef soup), my “stock” is … water because too many wonderful flavors are packed in to need boosting from any broth or stock or goodness knows what else.
We want to keep this soup nice and pale (no colors), a sort of trompe l’oeuil Vichyssoise, so be sure you use yellow zucchini.
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
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.