Saturday, August 3, 2019

What is August known for?  It is National Goat Cheese Month, and National Read a Romance Novel Month.  It is also National Mustard Day on the 3rd and Watermelon Day on the 3rd.   It is also Zucchini Month and I’ll make something with zucchini.  

I have a great recipe for Zucchini and Fennel Soup that is easy and good tasting.  Give it a try.

Zucchini and Fennel Soup

1 large fennel bulb, 8 small fronds reserved for
     garnishing. Cored and slice in ½ inch thickness
2 Tablespoons fresh lemon juice
2 Tablespoons olive oil
1 ¾ pounds of zucchini, sliced and chopped into
1 large yellow onion, thinly sliced
1 clove garlic, minced (I have put more in the soup)
4 cups chicken stock
Salt and pepper to taste
½ cup sour cream for garnishing

In a medium pot, cover the pieces of fennel with water. Add
     lemon juice.   Bring to a boil.
Cover and simmer over lower heat until fennel is
     tender, about 20-25 minutes.
Drain the fennel.
In a soup pot, heat oil and add zucchini, onion, garlic.
Cook over medium heat. Stir occasionally until
    softened, 15 minutes.
Add chicken stock and cooked fennel and bring to a
Cover and simmer medium heat until vegetables are
    softened, about 10 minutes.
Puree the soup in food processor or immersion blender.  
Return to pot and season with salt and pepper.
Put in soup bowl and put a dollop of sour cream on
      each soup bowl and a fennel frond.
Serves 4-6

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