Sunday, June 30, 2013

A Yummy Lunch - Zucchini & Fennel Soup with Warm Tomato Relish

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.

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