Exquisite Zucchini-and-Fennel Soup

Tease your taste buds as you sip on this smooth, fine and wonderful hot Zucchini-and-Fennel Soup as you are lost in translation as to the authenticity and the taste of this lovely dish. Keeping all the day dreaming aside, this soup is made out of the rich flavored fennel bulbs and zucchini. This mellow soup is Peter Ting’s hearty creation bringing you a slight swirl of crème fraîche juxtaposed with its property being palatable both very hot and cold.

Zucchini-and-Fennel Soup needs  ¾ cup of chicken stock, ½ cup crème fraîche, 1 large Fennel Bulb-cored and sliced each ½ inch thick, 1 thinly sized large onion, 1 smashed large garlic cove, freshly ground pepper, 2tsp Extra virgin Oil, 1 ¾ pounds Zucchini which is sliced crosswise of ¼ inch each, 2tsp fresh lemon juice and salt to taste.

In a medium shaped sauce pan, drown the fennel in water and add the lemon juice, a generous amount of salt and heat it to a boil for 20 minutes, till the fennel is tender enough to be tested with a knife. Keep this aside. Now take a large pot and heat the olive oil to cook the zucchini, onion and garlic tempered with salt and cook it for 10 minutes in medium heat till they are pretty soft. Now add the chicken stock and the cooked fennel and boil it full on. Now covering the lid and bringing it to a simmer, stir the mixture occasionally, for about 8 minutes till they are completely softened.

Prepare a blender and mix together the contents of the pot till it’s a puree. Then return the soup back to the pot to be mollified with salt and pepper. Using a large ladle, scoop up rounds for each of the serving bowl. Inside the bowl, dollop an ample amount of crème fraîche and stir it. Garnish the soup with the fennel fronds and serve.

Zucchini as such individually is highly useful and important for the human body. If we string on the Zucchini Facts we find four most significant qualities of it- its low on calories, it’s found in plenty, it’s versatile and it’s a dependable source of fiber. In just a cup of Zucchini, one gets only 35 calories, a colossal 340 milligrams of potassium, 530 international units of vitamin A, and 4 grams of fiber and 70 milligrams of phosphorus. Among the other attributes of Zucchini, it is known to be a member of the Summer Squash Family inculcating the cocozelle, yellow crookneck and straight neck, Scallop and Patty Pan Squash.

There are numerous Zucchini Recipes like the Marinated Zucchini Salad, Crisp Zucchini Pickles, Beer Battered Blossoms, Crisp Zucchini Pickles and Canned Tomato-Zucchini Mix. If one is trying to go for a Zucchini Casserole Recipes, one must parboil or steam the Zucchini to get rid of the excess moisture. Preferably during Freezing Zucchini, use air-tight freezer bags labeled with the date it was packed. Of course, grate the zucchini coarsely before stuffing them in the freezer bags.