Soup Special-Zucchini-and-Fennel Soup

Peter Ting’s gentle, smooth soup gets an energizing flavour from a churn of cream. You can have this soup both in warm and freezing texture. To make this soup you would need half kg of sliced zucchini, narrow sliced onion (one), garlic smashed (one), 2 tbls lemon, 1 large fennel bulb cored and sliced and 8 small ones, salt, 2 tbls olive oil, pepper, 1 quart chicken stock, and 1/2 cup cream. The directions to cook Zucchini-and-Fennel Soup are as follows:

1. Take saucepan and add sliced fennel, lemon juice, salt for taste and water. Cover the lid and bring the water to boil. Cook the fennel for about 20 min so that the fennel is soft enough to eat. Extract the fennel out of the vessel.

2. Take another vessel and add olive oil. After the oil is heated add onion, garlic and zucchini. Add some salt for taste. Cook the veggies for about 10 min so that they are tender enough to eat. Now add the fennel and the chicken stock. Now cook for another 8 to 10 min till everything is mixed and cooked together.

3. Now but this mixture in a blender and prepare a soup. Put this puree soup to heat and add some pepper and salt for taste. Now you can serve this soup hot in a bowl. Add some cream on the top. Now you can put some fennel fronds.

The Zucchini-and-Fennel Soup can be served hot and also can be kept in the refrigerator for 2 days. Before you serve either you heat it a little in the microwave or serve it chill. You can serve this soup with wine for a better serving. The most recommended wine for Zucchini-and-Fennel Soup is, Tokay-Pinot Gris Wines from Alsace, Pinot Grigio Wines and Chardonnay Wines from New Zealand.