Zucchini Fenchel Suppe (Zucchini and Fennel Soup)

A very refined soup and so easy to make! Zucchini and fennel combine with chicken stock and simple pantry spices for a soup that is great to make when in season.

Step: 1

Melt butter in a large pot over medium heat. Add onion; cook and stir until softened, about 5 minutes. Add fennel bulb and zucchini; cook, stirring occasionally, for 3 minutes. Pour in chicken stock. Reduce heat to low and simmer soup, covered, until fennel is soft, 10 to 15 minutes.

Step: 2

Puree soup with an immersion blender until smooth. Season with curry powder, salt, and black pepper. Add white wine vinegar.

Step: 3

Chop reserved fennel tops finely and sprinkle over soup before serving.

Per Serving: 103 calories; protein 2.1g; carbohydrates 11.4g; fat 6.4g; cholesterol 15.6mg; sodium 458.5mg.

The name of “stew” can process to both a dish and a cooking method. Stewing involves slowly cooking piece of meat, raw fruit or beans in a flavorful liquid . It’s same as to braising, instead it makes have a few notable differences. The meat is chopped into few of pieces but of being cooked all of it , and the water based material completely covers the contents in a stew as compared to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that comfortable you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew can make warming properties , but stew’s cozy factor more than a way beyond preserving you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.