Still using up the bounty of zucchini and fennel in this week's farm share. This was very tasty but Warren preferred his with hot sauce mixed in.
Zucchini & Fennel Soup with Warm Tomato Relish
1 Tbsp olive oil, divided
1 cup diced fresh fennel, 1 Tbsp fronds chopped and reserved
2 cups diced zucchini
1 cup chopped onion
1/4 tsp fennel seeds
2 cup s homemade or canned stock, chicken or vegetable
1/2 cup grape tomatoes, quartered
Heat 1/2 tablespoons olive oil in large saucepan over. Add then zucchini, fennel, onion, and fennel seeds. Saute until fennel is translucent. Add broth; bring to boil. Cover; reduce heat and simmer until vegetables are tender, about 15 minutes. Puree in blender until smooth;Season to taste with salt and pepper.
While the soup is simmering, heat remaining 1/2 tablespoon olive oil in skillet over medium heat. Add tomatoes and saute until just heated through. Remove from heat. Mix in 1 fennel fronds; season relish with salt and pepper. Serve soup topped with the relish.